Nigel Slater's Olive and Parsley Focaccia

READY IN: 2hrs 10mins




  • Combine the flour, salt and yeast in a large bowl and stir with a fork, or use a stand mixer with paddle attachment and spin briefly on low to combine.
  • The water should be just about body temperature - 98-100°F Add the water a little at a time until fully incorporated. Add more flour if needed; the proper consistency should be sticky when poked with a dry, unfloured finger, but the dough should come off the skin easily.
  • Knead on a dry floured work surface for five minutes (or change the paddle attachment to the dough hook and knead on high in the stand mixer).
  • Oil a large bowl and turn the kneaded dough into it. Turn the dough over once to coat all sides with oil. Drape a clean towel over the bowl and set it in a warm place to rise until it has doubled in size, 30 minutes to 1 hour.
  • Prepare a 10x13" baking pan by brushing the inside with oil, then scattering a little bit of cornmeal (not enough to fully coat the surface). Spread the dough into the pan; it does not need to fill the pan completely, but it should be an even thickness. Cover again with your clean towel and let rise in a warm place another 30 minutes.
  • Meanwhile, preheat oven to 425°F Combine olives, olive oil, garlic, parsley and thyme in a small bowl. When dough is risen, poke 15-20 holes in the surface with a floured finger. Spoon the topping over the surface, being sure to get some into the holes. Sprinkle with flaky sea salt (I like Maldon).
  • Bake 25-30 minutes until light golden-brown. Drizzle with additional olive oil if desired. Transfer to a rack and cool 5 minutes, then serve warm.