Name: Focaccia with olives
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 500g strong white bread flour; 7g dried fast action yeast; 1½ 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

Focaccia with olives

7 Aug 2022

by RickRock

Prep Time

25 minutes

Cook Time

20 minutes

Total Time

45 minutes

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) 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
1½ 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.