Focaccia with Onions and Olives
Foccacia is a flat-oven baked Italian bread which is commonly served in Italy as an antipasto. Herbs such as rosemary may be added to add flavour or onions and olives can be used as is the case here!
- 675g strong plain flour, sifted and warmed
- 1 sachet fast action yeast
- 7 tbsp Filippo Berio Extra Virgin Olive Oil
- 450ml warm water
- 50g Sun-Dried tomatoes
- 100g pitted black olives, halved
- Sprigs of fresh rosemary
Alternative for sage bread:
- 2 tbsp fresh sage, finely shredded
- Flaked salt or coarse sea salt
- Small sprigs of rosemary
- Put the flour into a large bowl. Sprinkle in the yeast and mix well then stir in half of the Filippo Berio Extra Virgin Olive Oil and water. Using your hands knead the dough until it comes together well.
- Knead the dough onto a lightly floured surface for 8-10 minutes until smooth, elastic and soft in texture. Add any of the flavouring at this stage and knead in well.
- Place the dough into a clean bowl and cover with cling film or a damp tea towel. Leave to rise until double in size.
- When risen, knock the dough back and divide into two. Shape each piece of dough into two even rounds. Put the dough into two 18-20cm greased cake tins.
- Cover loosely with cling film and leave to prove for 30 minutes in a warm place.
- Remove the cling film and make dimples into the surface of the dough with your fingertips. Drizzle the remaining Extra Virgin Olive Oil evenly over the dough and sprinkle with the salt; add sprigs of rosemary if liked.
- Bake in a preheated oven 200°C/400°F/Gas Mark 6 for 20-25 minutes or until cooked and golden brown.
- Eat the same day or freeze for up to 1 month.
Cooks tipsTo speed up proving time make sure all cooking utensils are warm. Leave the dough to rise and prove in a warm place like an airing cupboard.