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Carrot, garlic and olive focaccia recipe
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Delicious Italian focaccia perfect for picnics or as a standalone treat.
Ingredients:
  • 1500.00 ml plain flour
  • 3 tsp instant dried yeast
  • 500.00 gm lukewarm water
  • 2.40 gm sea salt flakes
  • 150.15 gm extra virgin olive oil
  • 2 bunches baby (Dutch) carrots, trimmed, scrubbed
  • 1 tsp fresh thyme leaves, chopped
  • 230g jar pitted Sicilian olives, drained, finely chopped
  • Thinly sliced prosciutto, to serve
  • Sliced cheddar, to serve
Instructions:
  • In a large bowl, combine flour, yeast, water, salt, and 1⁄3 cup oil. Mix until thoroughly incorporated. Transfer the dough to a lightly floured surface and knead for 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour until doubled in size.
  • Prepare the roasting pan by greasing it and lining the base and sides with baking paper, making sure to extend the paper 2cm above the edges of the pan on all sides.
  • 1. Place carrots in a microwave-safe bowl and cover loosely with a lid or plastic wrap. Microwave on HIGH for 4 minutes until tender. Allow to cool for 5 minutes. 2. Halve the carrots crossways and reserve the tops. 3. Thinly slice the remaining carrots into rounds. 4. In a small bowl, combine garlic, thyme, olives, and 2 tablespoons of the remaining oil. Season with salt and pepper.
  • Combine sliced carrots and olives into dough, kneading for 5 minutes until evenly mixed. Press dough into prepared pan, then gently push reserved carrot tops into the dough. Cover and let it rest in a warm place for 30 minutes or until slightly risen.
  • Preheat oven to 220C/200C fan-forced. Drizzle focaccia with remaining oil and bake for 30-35 minutes until golden and cooked through. Cool for 10 minutes, then serve warm or at room temperature with prosciutto and cheddar.

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