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Olive and Rosemary Focaccia
- Sales Team
- Sep 19
- 2 min read
Is there anything that beats the smell of freshly baked bread at home? The answer is no. There is not!
There's just something about fresh bread that immediately uplifts the spirit, assuring you of a delightful meal. Focaccia bread, especially, is one of my top favourites. Adorned with fresh rosemary, olives, cherry tomatoes and sea salt, this homemade focaccia is soft and tasty, whether enjoyed with olive oil or by itself.
10 INGREDIENTS
15g fresh yeast (or 7g dried)
1 tbsp honey
3⅓ cups plain flour
1 tbsp salt
400ml warm water
30ml olive oil, plus extra for drizzling
20 small black and green olives, pitted
1 sprig fresh rosemary, leaves picked
20 small sun cherry tomatoes
Sea salt flakes, for sprinkling
METHOD
Step 01
Mix the yeast, honey and 2 tablespoons of water in a small bowl and set aside.
Step 02
Combine the flour and salt in a large bowl. Add the yeast mixture and warm water, stirring well. Knead the dough until it becomes smooth and elastic. Place it in a bowl that has been generously oiled with olive oil, turning the dough to coat it completely. Cover with a damp tea towel and let it rise in a warm place for 1 hour.
Step 03
Preheat the oven to 230˚C.
Step 04
Deflate the dough by punching it down, then knead it once more on a lightly floured surface for 6 to 7 minutes. Spread the dough onto a floured focaccia bread baker or baking tray until it is approximately 1 cm thick.
Step 05
Press your fingers into the dough to form indents. Sprinkle olives, rosemary leaves, and cherry tomatoes over the top, then drizzle with extra oil and sprinkle with salt.
Step 06
Bake in the centre of the oven for 15 to 20 minutes or until golden and cooked through. Cool on a wire rack.
Step 07
Serve with extra virgin olive for dipping or some goat’s cheese.
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