Rosemary and Olive Focaccia
Todays post is my gorgeous Rosemary and Olive Focaccia, it's perfectly crisp on the outside and super fluffy on the inside! It's definitely a labour of love but the final product is well worth it.
Ingredients
- 500 g strong white bread flour
- 7 g active dry yeast
- 1 tsp salt
- 350 ml lukewarm water
- 6 tbsp extra virgin olive oil
- 28 olive
- handful of rosemary
- flakey salt
Instructions
- Pour your flour into a mixing bowl and add in your salt and yeast on opposite sides of the bowl. Mix the dry ingredients together with two turns of a whisk- this is to avoid the salt killing the yeast! Don’t omit the salt, or you’ll have bland bread!
- Make a well in the centre of the bowl and pour in your water. Combine with a wooden spoon and then knead by hand for 10 minutes, rotating the dough and folding it back on itself.
- In another bowl add one tbsp of olive oil and swirl the bowl so that it coast all the sides. Place your dough into your oiled bowl, and cover with a tea towel.
- Place your dough in a warm place for it to prove until it has doubled in size (approx 2 hours)
- Prepare a large dish with 3 tbsp of olive oil and transfer your dough into it. Stretch out the dough so that it fits the dish. Cover with a tea towel and allow it to prove for a further 30 minutes.
- Preheat your oven to 180°
- Uncover your dish and scatter on your olives, remaining olive oil and flakey salt.
- Bake for 35-40 minutes and allow to cool for 10 minutes before slicing!