adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Olive focaccia with thyme & sea salt
0 Likes
Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Ingredients:
  • 400g (2 2/3 cups) plain flour
  • 2 tsp (7g/1 sachet) dried yeast
  • 2.50 gm caster sugar
  • 1.20 gm salt
  • 20.00 ml dried thyme leaves
  • 250ml (1 cup) lukewarm water
  • 125ml (1/2 cup) olive oil
  • 55g (1/3 cup) sliced pitted kalamata olives
  • Extra virgin olive oil, to serve (optional)
Instructions:
  • In a bowl, mix flour, yeast, sugar, salt, and 1 1/2 teaspoons of thyme. Create a well in the center. Mix water and 2 tablespoons of olive oil together, then add to the dry ingredients. Stir with a wooden spoon until just combined. Use your hands to form the dough, then transfer to a lightly floured surface and knead for 5 minutes.
  • Brush a large bowl with the remaining 1 tablespoon of olive oil. Add the dough to the bowl and gently toss to coat with oil. Cover the bowl with plastic wrap and let it rise in a warm, draft-free spot for 45-60 minutes or until doubled in size.
  • Preheat the oven to 200°C. Brush a 23 x 33cm baking tray with 2 teaspoons of olive oil, then let the olives drain on paper towel.
  • Punch down the dough with your fist, then transfer it to a lightly floured surface and knead for 2 minutes. Roll the dough out with a lightly floured rolling pin to a 23 x 33cm rectangle, about 8mm thick. Transfer to a greased tray and press into the sides. Brush with 2 teaspoons of remaining olive oil. Allow the dough to rest in a warm, draught-free place for 30 minutes or until doubled in thickness.
  • Evenly distribute olives on the dough, gently pressing them in. Mix the rest of the thyme and sea salt in a small bowl, and sprinkle over the olives. Drizzle with the remaining olive oil. Bake in a preheated oven for 20 minutes or until golden and fully cooked. Serve warm with the option of extra virgin olive oil drizzle.

Similar Recipes