Focaccia with Black Olives
Recipes

Focaccia with Black Olives

Why not give our fabulous focaccia recipe a go, a versatile bread which tastes and looks great with almost any...

Ingredients

For the base

  • 2 tbsp extra virgin olive oil 
  • 7g (1 sachet) easy-blend dried yeast 
  • 250g plain white flour 
  • 1/2 tsp sea salt flakes 
  • 180ml warm water 

For the topping

  • zest of 2 lemons 
  • juice of 1 lemon 
  • 2 garlic cloves, crushed 
  • 2 tbsp rosemary, coarsely chopped 
  • 1/2 tsp black pepper, coarsely grinded 
  • 1 tsp sea salt flakes 
  • 150g pitted black olives 
  • 4 tbsp extra virgin olive oil 

Method

  1. Put the yeast, flour and salt in a food processor mixer bowl. In a jug, mix the olive oil with the water. Turn on the food processor (use the dough hook), then pour in the oil and water mixture.
  2. When combined, remove the dough from the bowl and, by hand, knead in a little extra flour for about 2 minutes. (If not using a food processor, knead by hand for a total of 12 minutes.)
  3. Place the dough into an oiled bowl, cover and leave in a warm place until the dough has doubled in size. This will take around 50 minutes.
  4. Pat down the dough, then stretch into a rectangle about 30 x 20cm. Transfer to an oiled baking sheet and prod the surface with your fingers to form dimples.
  5. In a bowl, mix the lemon zest and juice, garlic, rosemary, pepper and 1/2 tsp of the salt, then pour over the dough. Press the olives into the dimples and leave the dough to rest for 30 minutes.
  6. Brush liberally with olive oil and bake in a pre-heated oven at 200ºC/400ºF for 25-30 minutes.
  7. Remove from the oven and sprinkle on the remaining salt.