Olive and rosemary focaccia
This loaf is perfect for picnics, with sliced cheese or maybe pesto and mozzarella or to go along side pasta or salads.
Olive and rosemary focaccia
Ingredients
- 500 g strong white bread flour
- 1 sachet dried yeast
- 5 g sea salt
- ¼ tsp sugar
- 325 ml warm water
- 2 tbsp olive oil, plus extra for greasing the tin
- pitted olives, cut in half
- few sprigs of rosemary
- Olive oil
- sea salt
Instructions
- Put all the dry ingredients in a bowl and gradually add the water and oil and mix together with a spoon.
- Turn the dough out on to a lightly floured surface and knead for around 10mins.
- Lightly oil a bowl, place the dough in the bowl, cover with cling film and leave in a warm area until it's doubled in size. Top Tip: If you don't have a warm place, turn the oven on low for around 10mins, turn the oven off and place the bowl in the oven with the door ajar.
- Oil a brownie tin (approx 30" x 20") and set aside.
- Knock some of air out of the dough and then place in the tin pressing the dough into the tin and pushing into all the corners. You may find it will spring back a little, but do not worry).
- With a pastry brush, drizzle some olive oil over the top and brush all over. Then place the olives and rosemary over the top and sprinkle with sea salt then leave to rest for about 30mins until it has risen up again – you may need to press the rosemary and olives back down.
- In the meantime, preheat the oven to 220°c / gas 7.
- Make some indentations in the dough with your finger, pushing down to the bottom of the dough. Please in the oven and bake for about 20mins until cooked through and golden brown.
- Remove from the oven and transfer to a cooling rack. Cover with a cloth while it cools.