Garlic Olive and Rosemary Focaccia

We think Focaccia is best eaten when it’s still warm from the oven. But it is also enjoyed at room temperature and is often served as a side dish with soups, salads, or antipasti.

Serves 8

Prep time 90 minutes

Cook Time 15 minutes

Difficulty Medium

Home » Recipes » Savoury Bakes » Garlic Olive and Rosemary Focaccia

Ingredients

500g/1lb 2oz strong white flour

7g instant yeast

1 tsp salt

Olive oil, for greasing

2 tbsp Extra Virgin Olive Oil, plus extra to drizzle after baking

3 rosemary branches, needles only, finely chopped

350g Fragata Stoneless Manzanilla Olives filled with Garlic

1 tsp flaked sea salt

Method

For the dough, combine the flour, yeast and salt with up to 350ml/12fl oz lukewarm water, until you have a soft dough. Knead for 10-15 minutes (you can do this by hand or in a free-standing mixer fitted with a dough hook). Transfer to an oiled bowl, cover with a warm damp teatowl and leave to rise for 30 minutes.

After 30 minutes, place into a lined and slightly warmed baking tray of 37 x 27cm/14 x 10¾in.

Press your fingers into the dough to make dimples and then rest again for another 30 minutes.

Preheat the oven to 240C/450F/Gas 8.

Once rested, drizzle with Olive Oil and top with fresh rosemary, olives, sea salt.

Bake for about 15 minutes, or until evenly golden-brown. Check the focaccia from time to time as domestic ovens can very often colour one side and not the other. Check and move the tray accordingly.

Once cooked, remove from the oven and immediately drizzle some Olive Oil all over. Leave to cool, then cut into squares.