Really simple. really easy and really really yummy. Although this recipe does say it takes a considerable amount of time, most of that is proving so its the perfect recipe if you've got other jobs to do. I would recommend not over-kneading because this can result in a tight texture and little rise in the oven. Sprinkling with rosemary really finishes it and adds that extra special touch.
I've been gifted by a friend this magic french dried yeast by the kilo which is fantastic but very overactive. It's so fun to see what's happened under the tea towel after the first prove. I was excited to try it for the moist and salty focaccia and turns out, its works SO well.
Happy baking!
Timings - about 4 hrs
Prep: 30 mins
Proving: 3 hrs
Cooking: 20 mins
Ingredients
500g strong white bread flour
2 tbsp olive oil (plus more to serve)
14g dried active yeast
2 tsp salt
300ml cold water + 2 tbsp if necessary
green (or black) olives, more salt and rosemary o serve
Method
Place the flour, olive oil, yeast, salt and 300ml of the water into a large bowl. Gently stir with a wooden spoon or your hands until the mixture beings to form a loose dough. Knead in the bowl for another 2 mins, adding the extra water if the dough seems too dry. Tip the dough onto an oiled work surface and continue kneading for 10 more minutes. Return the dough to the cleaned bowl coated lightly in oil, cover and leave to rise for 2 hours - until doubled in size at least.
Line a large baking tray with baking paper. Tip the dough out of the bowl and flatten with your hands, pushing the dough into the corners of your baking tray. Sprinkle over 3 tsp sea salt, the olives and push the rosemary into the dough. Cover with a tea towel, making sure the fabric doesn't touch the dough, and leave to prove for 1 hour.
Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the loaves with olive oil and bake in the oven for 20 mins. Once cooked, remove from the oven and serve straight away with olive oil and balsamic vinegar (my personal fav) or store in a air-tight container for about 3 days max.
Comentários