I have a complete Mediterranean spirit, so for me, Focaccia always reminds me of summer, sitting outside with a cold glass of rose and munching on some Focaccia all afternoon. I’ve made this before, bit this time I thought I’d add some bits of olive and chillies to mix it up.
500g strong white flour, plus extra for dusting
2 tsp salt
1 x 7g sachet of fast-action dry yeast
80ml olive oil
250ml warm water
1 bunch fresh rosemary
handful finely shopped red chilli
handful of sliced green or black olives
In a large bowl add the flour, salt, yeast and olive oil. Then mix in enough warm water to make a soft dough, it may seem a bit sticky and watery but after you’ve kneaded for 10 minutes, or 5 minutes in an electric mixer with a dough hook, the dough should feel pillowy and stretchy when pulled.
Dust a large baking dish with flour. Shape the dough into an oval and flatten it to about 30cm long and 20cm wide. Cover the dough loosely with oiled cling film.
Preheat the oven to 200C, Gas Mark 6.
Leave the dough in a warm place for about 1 hour or until doubled in size. With a floured index finger press holes in the dough right through to the bottom. Add rosemary sprigs in the holes and sprinkle the Himalayan salt over the dough. Add the chillies and olives in sections or add both on the whole of the dough.
Bake for 25/30 minutes, or until the bread is well-risen and a lovely light golden colour. This can be served warm and is perfect side dish!