Focaccia with olives

Background
I make a lot of bread, but I normally use my bread machine - even for more adventurous, continental varieties such as Ciabatta. This time I thought it would be nice to get my hands dirty (actually clean but doughy)Β and make Focaccia with olives in the traditional way. Elsewhere on Cooktogether you can find Spelt focaccia with rosemary and olives where the dough is prepared in a bread machine.
Ingredients
- 500g strong white bread flour
- 7g dried fast action yeast
- 1Β½ tsp fine sea salt
- 1 tsp garlic powder (optional)
- 2 Tbsp olive oil
- 275 ml lukewarm water
- About a dozen pitted olives
- To serve: A sprinkle of salt crystals
- Herbs of your choice
- Drizzle of olive oil
Instructions
- Put the flour into a large mixing bowl. Add the yeast to one side and the salt on the other.
- Make a hole in the middle and add the oil, then gradually stir in the water until you get a sticky dough.
- Sprinkle some flour on a surface and transfer the dough onto it. Knead until its lost its stickiness and feels soft - about 10 mins.
- Put it back into a clean bowl covered with cling film or a tea-towel and leave for about an hour. It should rise to about double its size. Preheat the oven to 200C.
- Oil an oven tin (about 35x25 cm, 12x8") well and spread over the dough. Push in the olives and make dimples in with your fingers elsewhere.
- Bake in the oven until golden brown - about 20 mins. Sprinkle the your herbs, oil, salt - and serve in delicious chunky slices.
Categories
- Meal Type: - Bake - Bread & Rolls - Dinner - Edible Gifts - Everyday - Lunch - Side - Supper
- Cuisines: - Italian
- Occasions: - Dinner Party - Parties
- Health and Diet: - Dairy Free - Egg Free
- Skill Levels: - Moderate
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