Olive, Rosemary & Garlic FOCACCIA

Ingredients

• 500 g Strong White Bread Flour (high‑gluten flour for chewy texture)
• 7 g Instant Dry Yeast (pre‑weighed packet works well)
• 10 g Sea Salt (fine sea salt, divided for dough and topping)
• 80 ml Extra‑Virgin Olive Oil (60 ml for dough, extra for greasing and topping)
• 360 ml Tepid Water (around 35 °C, helps activate yeast)
• 100 g Mixed Pitted Olives (black and green, drained)
• 10 g Fresh Rosemary Leaves (roughly chopped, stems removed)
• 2 Garlic Bulbs (large bulbs, peeled and thinly sliced)
• 1 tsp Dried Oregano (optional sprinkle on top)

Instructions

1. Measure and Prepare Ingredients

   Weigh 500 g flour, 7 g yeast, and 10 g sea salt. Peel and thinly slice the garlic, strip rosemary leaves from stems, and drain the olives.

   Time: PT10M

2. Combine Dry Ingredients

   Place flour in the mixing bowl, sprinkle yeast on one side and salt on the other.

   Time: PT5M

3. Add Oil and Water

   Drizzle 60 ml olive oil over the flour, then gradually add the tepid water while mixing with the dough scraper until a shaggy dough forms.

   Time: PT5M

4. Knead the Dough

   Knead the sticky dough in the bowl, adding a little extra olive oil as needed, for about 10 minutes until smooth, elastic, and no longer clinging to the sides.

   Time: PT10M

5. First Proof

   Grease the plastic proofing tub with olive oil, transfer the dough, spread it to the corners, cover tightly, and let rise in a warm spot for 1 hour until doubled.

   Time: PT1H

6. Prepare Toppings

   While the dough proofs, slice the garlic thinly, chop rosemary roughly, and set olives aside.

   Time: PT10M

7. Grease the Tin and Transfer Dough

   Generously oil the roasting tin, gently tip the risen dough into it, and stretch it to the edges without deflating too much.

   Time: PT5M

8. Second Proof

   Cover the tin with a clean kitchen towel and let the dough rise again for 45 minutes until it nearly reaches the top of the tin.

   Time: PT45M

9. Dimple and Add Toppings

   Press fingertips into the dough to create dimples, insert olives into the holes, sprinkle rosemary and garlic evenly, drizzle a little more olive oil, and optionally sprinkle sea salt or dried oregano.

   Time: PT5M

10. Bake

    Preheat the oven to 200 °C (375 °F, Gas Mark 6). Bake the focaccia for 25‑30 minutes until the top is golden brown and the crust sounds hollow when tapped.

    Time: PT30M

    Temperature: 200°C

11. Finish and Cool

    Remove from oven, drizzle a final drizzle of olive oil over the hot focaccia, let cool in the tin for 10 minutes, then transfer to a rack.

    Time: PT10M

12. Slice and Serve

    Cut into squares or strips, serve warm with extra olive oil and balsamic vinegar if desired.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g