Ingredients
2 x 200g can Fragata Stoneless Manzanilla Olives filled with Garlic
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
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 tea towel 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.
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