Sunday, 11 July 2010

Green Olive Focaccia

If you're in need of an easy accompanyment for your barbeque or a tactile starter for that romantic summer meal, focacia is the simple option that can be jazzed up whichever way you wish.

Focaccia ready to go into the oven

Green Olive Focaccia with fresh herbs

You will need:
250g strong white flour
1tsp salt
7g (1 sachet) quick yeast (or the equivalent dried yeast)
50g green olives, chopped
2 sprigs of rosemary
2 sprigs of thyme
1tbsp maldon salt
olive oil

- Combine the flour, salt, yeast and a little olive oil in a bowl.
- Add around 150ml of tepid water, stiring the mixture with a wooden spoon until it comes together and then use your hands.
- Knead, stretch and work the dough until smooth.
- Coat the dough in a little oil and put in a warm place to rise. This will take up to an hour or until the dough has doubled in size.
- Knock back the dough then knead in the olives, a little at a time.
- Stretch out onto a baking tray covered in oiled parchment.
- Sprinkle with salt and push short lengths (approx 2cm) of the herbs into the dough then cover with clingfilm and leave to rize for another 30 or so minute while you preheat the oven to 220C.
- Remove clingfilm and bake for 15 minutes.

Finished focaccia served with homemade pesto

Variations & Tips:
- Be patient when kneading the olives into the dough. It can take a while so relax and take your time.
- This could be replicated with black olives or sundried tomatoes.

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