Name: Rosemary, black olive and garlic focaccia
Cook time: 180 min
Total time: 180 min
Ingredients: 500 millilitre warm water; 1 1/2 tablespoon Edmonds active yeast; 1 1/2 teaspoon salt; 1 teaspoon sugar; 570 gram high grade flour; rosemary sprigs; black olives, chopped; garlic, thinly sliced; olive oil and flaky salt

Rosemary, black olive and garlic focaccia

Homemade focaccia is impressive and easy to make! Nici Wickes' focaccia recipe is fantastic sliced and shared as a gourmet starter, or as a delicious accompaniment to a midweek family meal

Makes 1

Cook

Ingredients

500 millilitre warm water

1 1/2 tablespoon Edmonds active yeast

1 1/2 teaspoon salt

1 teaspoon sugar

570 gram high grade flour

rosemary sprigs

black olives, chopped

garlic, thinly sliced

olive oil and flaky salt

Method

1.Put the water, yeast, salt, sugar and 1 tbsp of the flour into a large mixing bowl, stir together, cover and leave for 10 minutes.

2.Add the remaining flour, rosemary, olives and garlic, mixing until smooth. Cover the bowl with a damp cloth and set aside for at least 45 minutes or even up to 2½ hours to rise (see recipe tip below for fast-rising).

3.Preheat oven to 220ºC. Oil a large, shallow roasting dish.

4.Scrape the risen dough into the oiled dish and with oiled hands, spread it out evenly. Dimple the top with your fingers and sprinkle with salt.

5.Bake for 15 minutes or until risen and golden brown. Brush with more oil if you wish and serve warm.

This is a no-knead method for baking bread which makes it super-fast to make! – A fast way to rise dough in a hurry (30-45 mins to double in size) is in a warm car or in an oven preheated to 50ºC. Place the bowl on a folded tea towel on a rack and leave the oven door open.

Note

Nici Wickes

Ingredients

Method

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