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
350g strong white bread flour
7g yeast
7g salt
1 tbsp caster sugar
75ml olive oil
7g salt
1 tbsp caster sugar
75ml olive oil
280ml cool water
few sprigs of fresh rosemary
150g mixed olives
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
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.
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