Black olive focaccia

    Black olive focaccia

    9saves
    1hr30min


    3 people made this

    About this recipe: With airy, rustic Italian focaccia, endless variations are possible, but one of the best is with black kalamata olives and rosemary. The salty, moist olives add so much flavour!

    Cumbria, England, UK

    Ingredients
    Serves: 8 

    • 450g strong white flour
    • 1 teaspoon salt
    • 1 1/2 teaspoons easy-blend dried yeast
    • 4 tablespoons extra virgin olive oil
    • 300ml tepid water
    • 24 pitted kalamata olives, roughly chopped
    • 1/2 teaspoon coarse sea salt
    • 1 teaspoon finely chopped fresh rosemary

    Method
    Prep:1hr  ›  Cook:15min  ›  Extra time:15min cooling  ›  Ready in:1hr30min 

    1. Put the flour into a large bowl and stir in the salt and yeast. Make a well in the centre and pour in 3 tablespoons of the olive oil and the tepid water. Gradually mix the flour into the oil and water, using a wooden spoon at first, then by hand, to make a soft, slightly sticky dough.
    2. Turn the dough out onto a floured surface and knead until smooth and elastic, about 10 minutes, incorporating a little flour if the dough is very sticky.
    3. Roll the dough out into a fairly thin rectangle, and sprinkle half of the dough with the kalamata olives.
    4. Fold the dough over the olives, fold again, and knead just a few times to distribute the olives.
    5. Divide the dough into 2 or 3 unequal parts, and shape each part into a rough oval. Roll out the dough to 2cm thickness, and cut slits and stretch the dough on a baking tray lined with baking parchment to resemble a leaf.
    6. Cover loosely with a clean tea-towel, tucking the ends under the baking tray, and leave in a warm place for about 45 minutes or until the dough has doubled in thickness.
    7. Towards the end of the rising time, preheat the oven to 230 C / Gas 8.
    8. Bake in the preheated oven until golden brown, about 15 minutes. Transfer to a wire rack to cool for 15 minutes. Serve warm or allow to cool completely. The bread can be kept in a plastic bag for up to 2 days, or it freezes well.

    Other ideas

    Of course, if you plan to use the focaccia for flatbread sandwiches, you can just pat or roll the olive dough into a rectangle on a baking tray lined with baking parchment. Pour a little hand-hot water into a cup, then dip your fingers into the water and press into the risen dough to make deep dents all over the top; wet your fingers each time, to leave the top of the loaf moist. Brush a little olive oil over the bread and sprinkle with the coarse salt and chopped rosemary. Bake as above.

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    Reviews (1)

    0

    Recipe worked very well and produced a great result. Didn't have kalamata olives so used a pot of mixed olives. Will make it again. - 01 Jul 2015

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