Rosemary and Olive Focaccia
This pillowy focaccia is topped with briny green olives, fresh rosemary and a generous scatter of flaked sea salt. The long cold prove develops a rich, complex flavour with a satisfying chew.
Prep time: 55 minutes (plus proving time)
Cook time: 25 minutes
Serves: 8
Ingredients:
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400g warm water
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7g instant yeast
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10g honey
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1 tbsp extra virgin olive oil, plus 40g extra for the tray
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500g bread flour
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10g salt
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1 tbsp pesto
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1 tbsp extra virgin olive oil, extra (to loosen pesto)
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½ cup green olives, pitted
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15–20 fresh rosemary tips
- 2 tsp flaked sea salt
Method:
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Combine the warm water, yeast, honey and 1 tbsp of olive oil in a large bowl and mix well.
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Add the flour and salt and mix until a sticky dough forms, scraping down the sides of the bowl.
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Cover and rest for 15 minutes. Uncover, wet your hands, then stretch one side of the dough up and fold it over to the opposite side. Repeat with the remaining three sides. Perform this stretch-and-fold sequence two more times at 15-minute intervals.
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Shape the dough into a ball, drizzle with olive oil, cover tightly with plastic wrap and refrigerate overnight.
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The next day, remove the dough from the fridge. Grease an approximately 25 x 35cm baking tray with the 40g of olive oil.
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Transfer the dough to the tray and gently stretch it toward the edges. If the dough resists, fold the sides in toward the centre, turn seam-side down, cover and prove at room temperature for 3–4 hours until puffed and airy.
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Mix the pesto with 1 tbsp of olive oil to loosen.
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Preheat the oven to 220°C (200°C fan-forced).
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Uncover the dough, oil your fingertips and dimple the surface all over.
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Brush with the loosened pesto, scatter over the olives and rosemary tips, then sprinkle with flaked sea salt. Bake for 25 minutes until deep golden.
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Transfer to a wire rack and rest for 10–15 minutes before slicing. Serve warm.
