The Crazy Kitchen: Olive and Rosemary Focaccia

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Wednesday, 16 July 2014

Olive and Rosemary Focaccia

When I need to make bread and I don't have a lot of time for kneading and second proving, my go-to recipe is Foccacia. It has to be the easiest bread that I've ever made. There is no kneading involved so you don't even need to get your hands dirty. You do really need a food mixer though as I can't imagine how much beating by hand it would take if you didn't.

Rosemary is one of my favourite flavours to add to the bread, and this time I added some olives to the dough too. It's a lovely soft and light bread that is great for tearing and sharing.

Olive and Rosemary Focaccia

Olive and Rosemary Focaccia

350g strong white bread flour 
7g yeast
7g salt
1 tbsp caster sugar
75ml olive oil 
280ml cool water
few sprigs of fresh rosemary 
150g mixed olives
  • Mix the flour, sugar, yeast, salt & oil and half of the water together in a food mixer
  • Add the rest of the water with the motor running until you get a thick cake like batter, adding more water if necessary
  • Mix for approx 5-10 10 mins on high speed
  • Put dough in a large oiled silicone baking pan & cover with clingfilm - I used 2 square silicone pans
  • Leave in a warm place to prove for approx 2 hours
  • Gently make some indentations with your fingers and drizzle over a little olive oil, sea salt and pop some sprigs of rosemary in some of the holes
  • Bake in a 200 C oven for approx 15 minutes until golden on the top
Olive and Rosemary Focaccia Olive and Rosemary Focaccia

I was recently sent some olives along with a copy of Olive it!- the essential olive recipe book, which is packed full of tasty looking recipes using olives, as well as information on the Olive it! campaign, history and healthy facts.

The book contains many inviting recipes for marinades, tapenades and tapas and plenty of colourful photos to tempt you.

olive it! cookbook

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