Olive and rosemary no knead focaccia voiceover

Ingredients

• 2.5 cups Corn Water (warm (around 38°C) to activate yeast)
• 7 grams Active Dry Yeast (or instant yeast)
• 2 teaspoons Honey (feeds the yeast)
• 740 grams All-Purpose Flour (sifted)
• 1 teaspoon Salt (big pinch, flaky sea salt optional)
• 4 tablespoons Olive Oil (extra virgin; 2 Tbsp for tray, rest for drizzling and dimpling)
• 0.5 cup Pitted Green Olives (sliced)
• 0.5 cup Pitted Black Olives (sliced)
• 1 tablespoon Fresh Rosemary (finely chopped)
• to taste Flaky Sea Salt (sprinkled on top before baking)

Instructions

1. Activate Yeast

   In a mixing bowl whisk together 2.5 cups warm corn water, 7 g yeast, and 2 tsp honey until dissolved. Let sit until bubbles form on the surface.

   Time: PT5M

   Temperature: room temperature

2. Combine Dry Ingredients

   In a large bowl mix 740 g all‑purpose flour with 1 tsp salt.

   Time: PT2M

3. Form the Dough

   Pour the yeasty water into the flour mixture and fold with a whisk or spatula until all flour is damp and a shaggy dough forms.

   Time: PT5M

4. First Cold Rise

   Oil a clean bowl, transfer the dough into it, coat the surface with a thin layer of olive oil, cover with plastic wrap or a kitchen towel, and refrigerate overnight (about 8 hours).

   Time: PT5M

   Temperature: 4°C

5. Fold the Dough

   Remove the dough from the fridge, gently fold the edges over the center while rotating the bowl to develop gluten.

   Time: PT5M

6. Prepare Baking Tray

   Drizzle 2 Tbsp olive oil onto a baking tray and spread evenly.

   Time: PT2M

7. Shape and Second Rise

   Transfer the dough onto the oiled tray, stretch it gently to the edges, cover with a towel, and let rise in a warm spot (around 30 °C) for 2–4 hours until doubled in size.

   Time: PT10M

   Temperature: 30°C

8. Add Toppings

   Drizzle the remaining olive oil over the risen dough, dimple the surface with oiled fingers, scatter the sliced green and black olives, sprinkle chopped rosemary, and finish with flaky sea salt.

   Time: PT5M

9. Bake

   Preheat the oven to 200 °C. Bake the focaccia for 30 minutes, or until the top is golden brown and the edges are crisp.

   Time: PT30M

   Temperature: 200°C

10. Cool and Serve

    Remove the focaccia from the oven, let it cool on a rack for about 10 minutes, then cut into squares and serve warm.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g