Olive and Rosemary Focaccia
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Olive and Rosemary Focaccia

18/05/2020 - Bread Making

For the Dough
500g strong white bread flour
20g semolina
15g Fresh Yeast
10g salt
50g olive oil
320g water
For the Topping
75g Pitted Olives halved
A few Sprigs of Rosemary
Maldon Salt for Sprinkling
Extra olive oil
Mix the dry ingredients together with the yeast, add the olive oil and water and mix together.
Turn out and knead for around 5-10 minutes, until it starts to look silky and feel smooth.
Put the dough into an oiled bowl and cover.
Gently spread the dough onto an oiled baking tray, making indentations with your fingers.
Cover and leave to rest for 30 minutes then
Press halved olives and rosemary sprigs over the surface
of the dough. Lightly drizzle with oil and leave to rest for a further 30 minutes.
Sprinkle the focaccia with Maldon Salt just before you put it into a hot oven.
Bake for around 25 minutes, until golden brown and the bottom sounds hollow if tapped. Brush with a little more olive oil while still hot.