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Olive Focaccia

 
recipe from abbylidiastephanie.blogspot.com
 
 
Olive Focaccia
600g unbleached strong flour
150g stoned black olives, halved
2 teaspoons salt
1 tablespoon instant dried yeast
2 teaspoons finely chopped rosemary
1/3 cup olive oil
300ml warm water
sea salt
Mix the flour, olives, salt, yeast and rosemary in a large bowl, then make a well in the centre. Add oil to the warm water and pour the liquid into the well. Stir to mix well. Turn the contents of the bowl onto an oiled workbench and knead with lightly oiled hands for 15 minutes (or this is when you substitute the electric mixer with the dough hook fitted), until the dough is springy and elastic. Place the dough into a lightly oiled bowl and cover with a clean tea towel and leave in a draught-free place for it to prove and it should double in size within about 45 minutes.

Transfer the dough onto an oiled baking tray and flatten it out until it is about 2-3 cm thick. Scatter the dough with flaked sea salt and drizzle lightly with olive oil. Let the dough recover for about 30 minutes, then bake it in a very hot oven (250°C) until browned and crisp. I found that this took about 25 minutes.