Rosemary and olive focaccia

By admin
04 November 2013

A focaccia is a flat oven-baked Italian bread - and the perfect fragrant companion for most meals

Serves 4-6

Preparation time: 10 min

Proving time: 1 hour

Baking time: 25 min

750 ml (3 c) flour

2 ml (½ t) salt

15 ml (1 T) sugar

1 sachet (10 g) dry yeast

30 ml (2 T) oil

250 ml (1 c) lukewarm water

extra flour for sprinkling

extra oil for brushing

4 sprigs rosemary

2 ml (½ t) paprika

1 shallot or red onion, sliced

125 ml (½ c) pitted olives

20 g Parmesan cheese shavings

1    In a bowl combine the flour, salt, sugar and yeast.

2    Pour in the oil and gradually add the water, mixing well with your hands until a sticky dough forms. Put the dough on a lightly floured surface and knead, sprinkling extra flour until a soft dough forms, about 5 minutes. Transfer the dough to a greased bowl and cover with clingfilm. Leave in a warm place for 45 minutes or until double in volume.

3    Preheat oven to 200 °C. Grease a large baking trat.

4    Punch the air out of the dough with your fist and roll out on a lightly floured surface into a flat oval. Transfer to the prepared baking tray, cover with a damp cloth and leave in a warm place for 15 minutes or until double in height.

5    Press dimples into the dough with your finger and brush with the extra oil. Sprinkle with the rosemary leaves, paprika and shallot or onion slices. Press olives into the dough and scatter with the Parmesan cheese.

6    Bake for 25 minutes or until golden.

- Hope Malau

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