Rosemary & Olive Focaccia
Making your own bread is satisfying and easy. This Rosemary and Olive Focaccia is the perfect partner for BBQs, soups or salads. Otherwise just serve it freshly sliced with olive oil and Dukkah for dipping.
How to Cook
- Place the water in a small bowl. Sprinkle over the yeast and stir in the sugar and olive oil. Set aside in a warm place for 5 to 10 minutes or until the mixture is frothy.
- Place the flour and salt in a bowl and make a well in the centre. Pour in the yeast mixture and use your fingers or a wooden spoon to mix until combined to a wet, workable dough.
- Turn the dough onto a lightly floured surface. Knead for 10 minutes or until the dough is smooth and elastic.
- Place the dough into a clean lightly oiled bowl and cover with plastic wrap. Leave to rise in a warm place for 45 minutes, or until the dough has doubled in size.
- Preheat the oven to 200°C.
- Punch down the surface of the dough. Turn the dough onto a lightly floured surface and knead for 2 minutes. Use your hands to form the dough into a 30 x 24 cm rectangle. Place onto a lightly greased shallow baking tray, cover with a damp tea towel and leave for 20 minutes in a warm place.
- Use your finger to press dimples into the surface of the dough.
- Brush with the extra olive oil. Sprinkle with Gregg's Rubbed Rosemary and Sea Salt. Press the olives into the dough.
- Bake in the preheated oven for 25 to 30 minutes or until the focaccia is golden and sounds hollow when tapped.
- Serve warm or cool, cut into squares or torn.
1 ¼ cups warm water
7 g sachet instant yeast
2 tsp sugar
2 Tbsp olive oil
3 cups high grade flour
1 tsp Cerebos Salt
1 Tbsp olive oil, extra
2 tsp Gregg's Rubbed Rosemary
1 tsp Gregg's Natural Sea Salt, freshly ground
24 black olives