Olive & Rosemary Focaccia Recipe
There is nothing better than fresh warm bread from the oven !
How to make the best focaccia bread that’s perfectly crisp on the outside and soft and chewy on the inside. One of the easy bread recipe to make is perfect for both beginners and seasoned bread bakers! Once you’ve mastered this simple recipe you can then get creative and make it your own!
7g packet dried yeast
180m warm water
1 teaspoon honey
0.5lb/250g strong white baker’s flour, plus extra, to knead
120ml/4oz (6 tablespoons) extra virgin olive oil
1 orange, zested
2 tablespoons chopped fresh rosemary leaves
15 pearls black olives
1 tsp sea salt
1 tsp black pepper
Method Place the yeast, honey and 80ml (1/3 cup) warm water in a bowl and stir to combine.
Set aside for 10-15 minutes to activate the yeast – it should start to bubble. Sift the flour into a large bowl and add 1 teaspoon of salt.
Make a well in the centre, and add the yeast mixture, 2 tablespoons of the oil and 100ml warm water. Use your hands to combine to form a dough. Generously dust your work surface with flour, turn out the dough and knead for 5 minutes until you have a smooth ball. (Alternatively you can use a mixer with a dough hook.) Transfer to a clean bowl, cover with plastic wrap and set aside in a warm spot for at least 1 hour or until doubled in size.
Tip out the dough and use your hands to form it into a 30 x 24cm rectangle. Press into a lightly greased shallow baking tray and use your fingers to prod dimples over the surface of the dough. Combine orange zest, garlic, rosemary and remaining oil in a bowl and brush over dough.
Sit olives in the indents and set aside in a warm place for 30 minutes.
Preheat the oven to 200°C. Sprinkle sea salt over focaccia and bake for 25-30 minutes until golden. Serve warm
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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