Combine the warm water, the milk, the sugar and the dry yeast and blend smoothly for 10 minutes. In a stand mixer fitted with a dough hook, combine the flour, salt, 2 tbsp. TREA Extra Virgin Olive Oil – Koroneiki and yeast mixture on low speed until the dough comes together, then increase to medium speed and continue to knead for another 8 minutes until the texture becomes smooth and soft. If the dough is too sticky add a little more flour.
Remove the dough, oil the mixer bowl with TREA Extra Virgin Olive Oil – Koroneiki, return the dough, cover the bowl loosely with a plastic wrap and put it in a warm, draft-free place to rise for 2 hours, until doubled in size.
Knead dough on floured surface until smooth and elastic, adding more flour if the dough is sticky. Form dough into 2 balls and place them in a large oiled baking pan. Coat the dough balls with TREA Extra Virgin Olive Oil – Koroneiki and leave them for 20 minutes covered with a towel.
After 20 minutes, pull and press the dough balls with your hands to spread them across to fit the size of the pan, approximately in a diameter of 20 cm, cover them again and leave for another 1 ½ hours. Towards the end, preheat the oven to 220°C.
Use your fingertips to press lots of deep dimples into the dough then drizzle generously with TREA Extra Virgin Olive Oil – Koroneiki, letting the oil pool in the dimples. Place the TREA Kalamon Olives with basil and lemon throughout some of the dimples, sprinkle generously with rosemary leaves and some coarse salt.
Bake for 15 minutes until the top is light golden brown. Let the homemade Focaccia bread to cool for a couple of minutes before slicing into squares. Best serve your homemade Focaccia bread with olives immediately while the crust is still warm and crispy.