Olive & Rosemary Focaccia

September 28, 2017

Simple, delicious and sure to impress your friends and family this focaccia is a winner.

Spinkled with sea salt and drizzled with olive oil the two loaves you will get from my recipe won't last very long!

 

INGREDIENTS

 

520g Stong white bread flour

2tsp Fine salt

1/2tsp Caster sugar

3tbsp Rosemary (finely chopped)

1tbsp Thyme (finely chopped)

300ml Lukewarm water

3tbsp Olive oil

15g Yeast

100g Mixed olives (pitted)

A pinch of sea salt

Rosemary to decorate

 

METHOD

 

- In a freestanding electric mixer (with dough hook attachment) place flour, salt, rosemary, thyme and the olive oil.

 

- In a separate jug place the yeast and lukewarm water together, leave for a minute before adding into the flour mixture.

 

- Knead for approximatly 10 minutes on a medium/ high speed before placing in a lightly greased bowl and allowing to rise for an hour.

 

- Tip the dough out onto a lightly floured surface and divide into two.

 

- Roll each piece of dough into a large oval shape before using your index fingers to make dimples across the surface of the dough.

 

- Allow to rest for a further 25 minutes while you preheat your oven to 200 degrees (fan) before covering the dough with rosemary and olives and brushing with olive oil.

 

- Bake in the oven for around 25 minutes before brushing each loaf with olive oil and spinkling with sea salt.

 

- Serve on the same day for the best results.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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