Rosemary & Olive Focaccia
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
2 loaves
ingredients
- 700 g strong white flour
- 1 pinch salt
- 1 pinch caster sugar
- 7 g dried yeast (easy blend)
- 2 teaspoons rosemary, freshly chopped
- 450 ml warm water
- 3 tablespoons olive oil
- 75 g pitted black olives, roughly chopped
- 1 sprig rosemary, to garnish
- 3 tablespoons olive oil
- coarse sea salt
- fresh ground black pepper
directions
- Preheat the oven to 200C/400F/Gas 6 15 minutes before baking. Sift the flour, salt and sugar into a large bowl. Stir in the yeast and rosemary. Make a well in the cnetre.
- Pour in the warm water and the 3 tbsp oil and mix to a soft dough. Turn out on a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
- Pat the olives dry on kitchen paper, then gently knead into the dough. Put in an oiled bowl, cover with clingfilm and leave to rise in a warm place for 1 1/2 hours or until it has doubled in size.
- Turn out the dough and knead again for a minute or two. Divide in half and roll out each piece to a 25.5 cm circle.
- Transfer to oiled baking sheets, cover and leave to rise for 30 minutes.
- Using the fingertips make deep dimples all over the dough. Drizzle with the 3 tbsp oil and sprinkle with sea salt.
- Bake in the preheated oven for 20-25 minutes or until risen and golden. Cool on a wire rack and garnish with sprigs of rosemary. grind over a little black pepper before serving.
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