recipes
Olive and rosemary focaccia
2025-06-06
Ingredients
500g bread flour
1 sachet or 7g dried yeast
2 tbsp olive oil
1 tsp salt
400ml warm water
Fresh rosemary sprigs
4 tbsp black Kalamata olives (Camel brand)
1 heaped tbsp. coarse salt
Extra olive oil for serving
Method
In a bowl, mix together the flour, yeast, salt, olive oil and 300ml warm water and mix together. Add in the remaining 100ml water and mix to a sticky dough. Knead, tucking in and turning for 5 minutes, place into an oiled bowl. Cover and allow to prove for an hour. When ready, knock out the air and press the dough into an oiled baking tray. Press in the rosemary sprigs and black olives and allow to prove till double size. Sprinkle over the coarse salt and bake at 200`c for 20-25 minutes. Remove from the oven and immediately drizzle with extra olive oil. Cut into squares and serve.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.