Olive & Rosemary Focaccia
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.
