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Focaccia with Olives & Rosemary

Servings:           1 loaf
Total Time:        3 hrs 15 mins
Cooking Time:  20-25 mins
Resting Time:    2 hrs (to prove)
Pre-heat Oven to 200°C

Download this Recipe (.pdf)

Ingredients

500g white bread wheat flour
1 tsp salt
300ml tepid water
10g instant dry yeast
1 Tbsp white sugar
3 Tbsp extra virgin olive oil
100g black Calamata olives, de-pipped
1 large bunch of rosemary
freshly ground salt & pepper

extra virgin olive oil, for greasing
white bread wheat flour, for dusting
extra virgin olive oil, for drizzling

Method

Sift the flour & salt into a pile on a clean surface & make a well.  Add half the water, yeast, sugar & olive oil into the well.
With a fork, gradually draw in a little of the flour into the liquid until a porridge consistency is achieved.
Add the rest of the water to the well & gradually draw in the remaining flour to make a smooth dough.
Re-flour the surface and with floured hands, knead the dough for at least 5 mins until smooth.
Transfer to a floured bowl, cover with a tea towel & leave for 1 hr in a warm place to prove & double in size.

Knock back the dough & on a floured surface, knead the dough well until smooth.

Oil a shallow baking tin, dust with flour & spread the dough across the tin to about 1½cm thick.
Press in the olives, tuck in sprigs of rosemary & drizzle with olive oil.
Cover with a tea towel & prove for 1 hr.

Press the rosemary down & bake for 20-25 mins until golden brown & crispy.  Serve warm.

Variations

Instead of olives & rosemary, top with cherry tomatoes & basil or garlic & cheese.
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