Today’s post is my gorgeous Rosemary and Olive Focaccia, it’s perfectly crisp on the outside and super fluffy on the inside! It’s definitely a labour of love but the final product is well worth it.
How to enjoy my Rosemary and Olive Focaccia?
Now bread can simply be enjoyed on it own, however I like mine with dip. The dip I always make is super simple and its just heaps of extra virgin olive oil with balsamic vinegar. And remember bread is best when when fresh out of the oven!
Video Tutorial
Ingredients for Rosemary and Olive Focaccia
- 500g strong white bread flour
- 7g active dry yeast
- 1 tsp salt
- 350ml lukewarm water
- 6 tbsp extra virgin olive oil
- 28 olive
- handful of rosemary
- flakey salt
Method for Rosemary and Olive Focaccia
- Pour your flour into a mixing bowl and add in your salt and yeast on opposite sides of the bowl. Mix the dry ingredients together with two turns of a whisk- this is to avoid the salt killing the yeast! Don’t omit the salt, or you’ll have bland bread!
- Make a well in the centre of the bowl and pour in your water. Combine with a wooden spoon and then knead by hand for 10 minutes, rotating the dough and folding it back on itself.
- In another bowl add one tbsp of olive oil and swirl the bowl so that it coast all the sides. Place your dough into your oiled bowl, and cover with a tea towel.
- Place your dough in a warm place for it to prove until it has doubled in size (approx 2 hours)
- Prepare a large dish with 3 tbsp of olive oil and transfer your dough into it. Stretch out the dough so that it fits the dish. Cover with a tea towel and allow it to prove for a further 30 minutes.
- Preheat your oven to 180°
- Uncover your dish and scatter your olives, remaining olive oil and flakey salt.
- Bake for 35-40 minutes and allow to cool for 10 minutes before slicing!
Rosemary and Olive Focaccia
Todays post is my gorgeous Rosemary and Olive Focaccia, it's perfectly crisp on the outside and super fluffy on the inside! It's definitely a labour of love but the final product is well worth it.
Ingredients
- 500 g strong white bread flour
- 7 g active dry yeast
- 1 tsp salt
- 350 ml lukewarm water
- 6 tbsp extra virgin olive oil
- 28 olive
- handful of rosemary
- flakey salt
Instructions
- Pour your flour into a mixing bowl and add in your salt and yeast on opposite sides of the bowl. Mix the dry ingredients together with two turns of a whisk- this is to avoid the salt killing the yeast! Don’t omit the salt, or you’ll have bland bread!
- Make a well in the centre of the bowl and pour in your water. Combine with a wooden spoon and then knead by hand for 10 minutes, rotating the dough and folding it back on itself.
- In another bowl add one tbsp of olive oil and swirl the bowl so that it coast all the sides. Place your dough into your oiled bowl, and cover with a tea towel.
- Place your dough in a warm place for it to prove until it has doubled in size (approx 2 hours)
- Prepare a large dish with 3 tbsp of olive oil and transfer your dough into it. Stretch out the dough so that it fits the dish. Cover with a tea towel and allow it to prove for a further 30 minutes.
- Preheat your oven to 180°
- Uncover your dish and scatter on your olives, remaining olive oil and flakey salt.
- Bake for 35-40 minutes and allow to cool for 10 minutes before slicing!
If you like the look of my Rosemary and Olive Focaccia, then you should definitely check out the recipes below for some more amazing recipe ideas:
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