Infused with tomatoes, olives and rosemary, this wood fired focaccia is a tasty alternative to store-bought bread!
INGREDIENTS:
- 500g strong bread flour
- 2 tsp salt
- 2 tbsp olive oil
- 400ml cold water
- Olive oil
- Coarse sea salt
- Chopped rosemary
- 6 finely chopped cherry tomatoes
- Black and green olives
METHOD:
- Sift the flour, salt, yeast and 2 tbsp rosemary into a bowl
- Add the olive oil and water to the dry ingredient mix and knead well until you have formed a dough ball
- Gently hand stretch the dough, pinching and folding the sides into the centre. Turn the bowl 90 degrees and continue to repeat this process for 3-5 minutes
- Once done, tip the dough onto the silicone dough mat, brush with oil and knead for 5 more minutes
- Transfer the dough to a lightly oiled bowl, cover with cling film or a tea towel and leave for 30 – 60 minutes in a warm, dry spot
- Once doubled in size, divide the dough into two portions and flatten
- Brush the dough with extra virgin oil and sprinkle with remaining chopped fresh rosemary, crushed olives, cherry tomatoes and sea salt
- Leave to rise for about 20 minutes
- Fire up your wood fired oven then allow to cool to 180-220°c
- Cook your focaccia until golden in colour (approx. 20 minutes)
- Once cooked, remove and brush with some extra olive oil and let it rest for 10 minutes
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