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Rosemary & Olive Focaccia

Basic bread dough:

4 cups (600g) flour, plus extra flour for dusting

1 sachet (10g) instant yeast

1 tsp (5ml) salt

1½ cups (375ml) lukewarm water

3 Tbsp (45ml) olive oil, plus extra for greasing

1tsp rosemary

 

Topping:

¼ cup each black and green olives, pitted and sliced

50ml water

50ml olive oil

 

Method:

 

  1. Lightly oil a 30cm x 25cm baking tray and line with baking paper.
  2. Mix flour, yeast, salt & rosemary together.
  3. Mix water and oil together.
  4. Make a well in the centre of the flour mixture and add the liquid while mixing slowly to form a dough.
  5. Turn out onto a lightly floured surface and knead until smooth.
  6. Place in a clean bowl, pat with extra olive oil and place in a warm spot to rise until doubled in size (±1Hour).
  7. Knock back dough.
  8. Cover base of prepared baking tray with dough and set aside in a warm spot to rest for ±15 minutes.
  9. Preheat oven to 200 ºC.
  10. Poke dimples into dough using your fingertips.
  11. Sprinkle with olives.
  12. Whisk water and olive oil together and brush over focaccia.
  13. Bake for ±20-25 minutes.
  14. Remove from baking tray and cool on a wire rack.
  15. Serve with good olive oil and balsamic vinegar.


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