Olive Focaccia
This recipe is an absolute classic. It’s super simple and utterly delicious too! If I have friends over I serve it as a starter, and during the week I like to make this to go with a big batch of soup.
MAKES 1 LOAF
PREP TIME 5-7 HOURS COOKING TIME 25-30 MINUTES
DIFFICULTY HARD
Ingredients
4 cups (512 g) all-purpose flour or bread flour, see notes above
2 teaspoons (10 g) salt
2 teaspoons (8 g) instant yeast, see notes above if using active dry
2 cups (455 g) lukewarm water
Olive oil for greasing
4 tablespoons olive oil, divided
Flaky sea salt
1 to 2 teaspoons whole rosemary leaves, optional
Handful of black olives
Method
1.
In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed.
2.
Rub the surface of the dough lightly with olive oil. Cover the bowl with plastic wrap and leave to prove at room temperature for 2-3 hours. You can also place this in the refrigerator immediately for at least 12 hours too.
3.
Line a tray with parchment paper and drizzle with olive oil. Break the dough with two forks from the middle to the edges, rotating 3-4 times. Place the dough in the tray and press to fill the tin. Leave it set for 3-4 hours if you’re taking your dough out from the fridge or for 30 min if it’s room temperature.
4.
Rub your hands lightly in the oil, press straight down the dough to create deep dimples. Sprinkle with flaky sea salt, rosemary and black olives all over.
5.
Bake at 200C for 25 to 30 minutes. Let cool for 10 min and enjoy!
Share this recipe