Place flour, durum wheat flour and 400g water in Braun’s MultiQuick 9 hand blender and its food processor attachment, using the kneading knife insert and and knead for 1 minute.

Let mixture stand for 60 minutes at room temperature.

Then add the yeast and knead for 6 minutes.

At the end of the kneading time, gradually add olive oil and salt.

Now place the dough in a well-oiled bowl and let it rest for 2 hours at room temperature.

Stretch and fold the dough twice (after 1 and 2 hours).

Then cover the dough and put it in the refrigerator for 18 hours.

Line a deep baking tray or dish with baking paper.

Slide the dough carefully from the bowl onto the baking parchment.

The next day, sprinkle the dough with olive oil, cover loosely and leave to rest for 2 hours.

Preheat the oven to 250°C top/bottom heat in good time.

Chop the olives and rosemary needles in Braun’s MultiQuick 9 hand blender and its 500ml chopper attachment.

Now carefully poke hollows into the dough with well-oiled fingertips, if possible without destroying air bubbles. Sprinkle with olives, rosemary and salt and bake for about 30 minutes. After 10 minutes reduce the temperature to 210°C top/bottom heat.

To give it a nice shine, spray the focaccia with a little water immediately after baking.