12 green or black olives (pitted and roughly chopped)
1 tblsp olive oil
2 tsp coarse sea salt
Pour the boiling water onto the saffron in a heatproof jug and leave to infuse until the liquid is just barely warm.
Add the warm saffron liquid to the yeast in a bowl.
Add a pinch of sugar, stir, and leave for about five minutes until the yeast has started to foam.
Add the flour, salt and oil and stir.
Mix by hand or transfer to your food processor and whiz until the dough comes away from the sides and forms a ball.
Turn out onto a floured board and knead for about ten minutes.
Lightly oil a bowl and put the dough into it, cover and leave to rise in a warm place for thirty minutes.
On a floured board, knock back the dough and roll out into an oval shape until about 1cm/half inch thick, transfer onto a lightly oiled baking tray and leave to rise in a warm place for another twenty minutes approx.
Preheat the oven to 425°F (220°C, Gas 7).
Using your index finger, make ‘dimples’ about 1cm/half inch deep all over the surface of the focaccia.
Decorate the top with the garlic, onion and olives and brush with the olive oil.
Sprinkle with sea salt and bake in the oven for about twenty-five minutes, or until golden brown.