FOOD & DRINK
Focaccia with Olives, Rosemary and Tomatoes Ingredients • • • • • • • • •
310ml warm water 3 1/2 tablespoons olive oil 450g plain flour 2 teaspoons caster ugar 2 teaspoons sea salt 1 1/2 teaspoons of fresh finely chopped rosemary 2 teaspoons or 7g of dried yeast 10 sliced pitted kalamata olives Sliced cherry tomatoes as desired
Method
Place water, yeast, sugar and 2 tablespoons of olive oil into a mixing bowl and set aside in a warm place for 5 mins until frothy. In a medium mixing bowl stir together the flour and half the sea salt then add the yeast mixture and 1 teaspoon of the rosemary, stir thoroughly. Beat with a dough hook of an electric mixer or with a wooden spoon until the mixture forms into a ball. Scrape the dough onto a lightly
8
floured breadboard and knead for 10 minutes adding only enough additional flour to keep it from sticking. Cover with a clean towel and rest the dough in a warm place for approximately 45 minutes or until doubled in size. Grease or spray baking sheet or pizza tray. with the remaining oil. Place the dough on the prepared pan/tray and pat it into your desired shape. Cover and let rise in warm place 20 minutes; preheat oven to 200 degrees during the last 10 minutes of rising time. Make deep impressions in the dough at 1-inch intervals with a finger or handle of a wooden spoon. Lightly press the olives and tomatoes into the surface of the dough, drizzle the top with 1 tablespoon of oil and sprinkle the remaining rosemary evenly over it. (Optional: sprinkle top with a little coarse salt). Bake for 25-30 minutes or until edges are golden brown and the focaccia sounds hollow when tapped on the bottom. Cool slightly on a wire rack and serve.
