Olive & Rosemary Focaccia

Name: Olive & Rosemary Focaccia
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: strong white bread flour; caster sugar; fast action dried yeast; mixed fresh olives; fresh rosemary sprigs; salt; tepid water; olive oil

20 mins prepServes 8

This 5-ingredient Olive & Rosemary Focaccia is a simple and delicious bread recipe. The dough is made with strong white bread flour, sugar, yeast, and features mixed olives and fresh rosemary. Perfectly baked with a golden crust, this focaccia is not only easy to make but also fabulous in taste.

8 servings

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Instructions

1: Combine flour, sugar, yeast, and 1 tsp salt in a mixing bowl.

2: Add 300ml tepid water and 3 tbsp olive oil. Mix to form a dough.

3: Transfer dough to a floured surface and knead for 10 minutes.

4: Transfer dough to a lightly-oiled bowl, cover with a damp tea towel, and rest for 1-2 hours until doubled in size.

5: Lightly punch the air out of the dough.

6: Grease a tray, add the dough, and stretch it out to the corners.

7: Cover with a damp tea towel and leave to prove for 30 minutes.

8: Preheat oven to 200C (392F) fan-assisted.

9: Poke your finger into the dough to create holes 2-3cm apart, and push olives to the bottom of the holes.

10: Push most of the rosemary leaves into the dough. Chop remaining leaves and add them to a bowl with 2 tbsp olive oil.

11: Brush over the dough and sprinkle with salt.

12: Bake for 18-20 minutes.

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Olive & Rosemary Focaccia

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