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Olive Focaccia

1 Reviews

About the bake

Bring the taste of Italy into your kitchen with this bread. This recipe uses a mixer but works just as well by mixing by hand. Check out our classic video below to see how its done. Make this recipe your own by using green olives or a combination of green and black olives. Use an olive oil within the bake to suit your tastes, use a mild oil if you are planning to serve with a dipping oil. If you really want to pack in the flavour, consider using sliced garlic or cherry tomatoes for the topping.

50Total Time
20Prep Time
30Bake Time
1Makes
A little effort

Method

  1. Step 1:

    Place the ingredients for the focaccia in a mixer with a dough hook attached.

  2. Step 2:

    Mix to a smooth dough, knead for 5 minutes. If mixing by hand knead for a further 5 minutes.

  3. Step 3:

    Roll out to a circle 30cm (12in). Place onto a greased pizza tin and sprinkle on the sea salt.

  4. Step 4:

    Leave to rise in a warm place for 45 minutes or until doubled in size.

  5. Step 5:

    Preheat the oven to 220°C (fan 200°C, gas mark 7)

  6. Step 6:

    Bake for 30 minutes until the bread is golden brown. To serve sprinkle with chopped olives and sea salt. Drizzle in olive oil.

Ingredients

  • For the focaccia

    • 650g Allinson's very strong wholemeal bread flour
    • 1.5 tsp Sea salt
    • 15g Vegetable fat
    • 7g Allinson's Easy Bake Yeast
    • 400ml Warm water
    • 125g Olives (mixed, pitted)
    • 1 tsp Unrefined golden granulated sugar

  • For the topping

    •  Olive oil (to drizzle)
    •  Sea salt (for sprinkling)

Utensils

  • Food mixer (optional)
  • Mixing bowl
  • Pizza tin
  • Sharp knife

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