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Focaccia with olives

I make a lot of bread, but I normally use my bread machine - even for more adventurous, continental varieties such asCiabatta.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 findSpelt focaccia with rosemary and oliveswhere the dough is prepared in a bread machine.

Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 1 hour 40 minutes
Servings: 10 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g strong white bread flour
  • 7 g 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

Method
 

  1. Put the flour into a large mixing bowl. Add the yeast to one side and the salt on the other.
  2. Make a hole in the middle and add the oil, then gradually stir in the water until you get a sticky dough.
  3. Sprinkle some flour on a surface and transfer the dough onto it. Knead until its lost its stickiness and feels soft - about 10 mins.
  4. 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.
  5. 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.
  6. Bake in the oven until golden brown - about 20 mins. Sprinkle the your herbs, oil, salt - and serve in delicious chunky slices.