Description
A delightful focaccia bread topped with olives, garlic, and rosemary that creates a comforting and warm gathering experience.
Ingredients
- 500g all-purpose flour
- 10g salt
- 7g instant yeast
- 400ml warm water
- 4 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 100g olives, pitted and sliced
- 2 cloves garlic, thinly sliced
- Coarse sea salt for sprinkling
Instructions
- In a large bowl, mix the flour, salt, and yeast.
- Pour in the warm water and 2 tablespoons of olive oil, mixing until combined.
- Knead the dough on a floured surface for about 10 minutes until smooth.
- Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour, or until doubled in size.
- Preheat the oven to 220°C (428°F).
- Once risen, punch down the dough and transfer it to a greased baking tray.
- Stretch the dough to fit the tray and make dimples all over the surface with your fingers.
- Drizzle with the remaining olive oil, then scatter on the garlic, olives, rosemary, and coarse salt.
- Let it rise for another 20 minutes.
- Bake for 20-25 minutes or until golden brown.
- Let cool slightly before slicing and serving.
Notes
Explore different toppings such as sun-dried tomatoes or roasted peppers. For a whole grain version, substitute half of the all-purpose flour with whole wheat flour.
