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
- 3 hrs cooking
- Makes 1
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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
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1Put the water, yeast, salt, sugar and 1 tbsp of the flour into a large mixing bowl, stir together, cover and leave for 10 minutes.
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2Add 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).
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3Preheat oven to 220ºC. Oil a large, shallow roasting dish.
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4Scrape 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.
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5Bake for 15 minutes or until risen and golden brown. Brush with more oil if you wish and serve warm.
Notes
- 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.
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