Olive focaccia recipe
This is a lovely way to use a whole jar of olives and the olive oil they are preserved in. Best eaten the day it is baked.
Note: the prep time does not include rising time. You will need a large bowl and a baking tin approx 9x14 inches (23x35.5cm) with high sides at least 2 inches (5cm).
Ingredients
- 500 g strong white bread flour, plus extra for dusting
- 10 g dried fast action yeast
- 2 level teaspoon fine salt
- 400 ml warm water
- 1 tsp polenta
- 1 x 170g/6oz jar of pitted olives in olive oil (we like Odysea Alexandria Olives)
- 1 small onion, sliced thinly
- 1 pinch coarse sea salt
- 17.6 oz strong white bread flour, plus extra for dusting
- 0.4 oz dried fast action yeast
- 2 level teaspoon fine salt
- 14.1 fl oz warm water
- 1 tsp polenta
- 1 x 170g/6oz jar of pitted olives in olive oil (we like Odysea Alexandria Olives)
- 1 small onion, sliced thinly
- 1 pinch coarse sea salt
- 17.6 oz strong white bread flour, plus extra for dusting
- 0.4 oz dried fast action yeast
- 2 level teaspoon fine salt
- 1.7 cups warm water
- 1 tsp polenta
- 1 x 170g/6oz jar of pitted olives in olive oil (we like Odysea Alexandria Olives)
- 1 small onion, sliced thinly
- 1 pinch coarse sea salt
Details
- Cuisine: Italian
- Recipe Type: Bread
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 20 mins
- Serves: 6
Step-by-step
- In a large bowl, mix the flour, yeast and salt. Add the water and stir in with the end of a wooden spoon, until you have a wet dough.
- Tip onto a well-floured surface and knead for 6–7 minutes.
- Flour a large bowl and put the dough on top. The flour will stop the dough from sticking. Cover the bowl with cling film and put in a warm place for 45 minutes to an hour, until the dough has doubled in size.
- Spoon 2 tablespoons of the olive oil from the jar of olives and spread with your fingers over the bottom and sides of the tin.
- Sprinkle a teaspoon of polenta over the oil – this helps the bread from sticking and gives it a good crunchy base.
- Tip the dough into the tin and spread it out evenly, cover with cling film and let it rise for another 30 minutes. In the meantime, preheat your oven to 220°C/425°F/gas mark 7.
- Remove the cling film and press your finger into the dough to make holes, almost touching the bottom.
- Scatter the olives onto the dough. Tear some up and press some into the holes. Scatter the onion and then drizzle the remaining oil from the jar all over.
- Sprinkle with a large pinch of sea salt and bake in the oven for 20–22 minutes or until lightly golden brown. Let cool in the tin a little before taking out to slice.
This recipe is by Milli Taylor and courtesy of Odysea.
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