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Orange & rosemary focaccia
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Prep Time:
120 minutes
Cook Time:
30 minutes
Total Time:
150 minutes
Ingredients:
  • 1 orange, zested
  • 7g pkt dried yeast
  • 7.20 gm honey
  • 250g strong white baker's flour, plus extra, to knead
  • 120ml (6 tbsp) extra virgin olive oil
  • 2 garlic cloves, crushed
  • 40.00 ml chopped fresh rosemary leaves
  • 12 black olives
  • Sea salt, to season
Instructions:
  • Combine the yeast, honey, and 80ml (1/3 cup) warm water in a bowl. Allow the mixture to sit for 10-15 minutes until the yeast is activated and starts to bubble.
  • Sift flour into a large bowl and mix in 1 teaspoon of salt. Create a well in the center and add the yeast mixture, 2 tablespoons of oil, and 100ml warm water. Combine with your hands to form dough. Dust work surface with flour, transfer dough, and knead for 5 minutes until smooth. Alternatively, use a mixer with a dough hook.
  • After doubling in size, place the dough in a clean bowl and cover with plastic wrap. Let it rest in a warm spot for at least 1 hour. Then, remove the dough from the bowl and shape it into a 30 x 24cm rectangle using your hands.
  • Gently transfer the dough into a greased baking tray and create dimples on the surface using your fingers.
  • Mix together fragrant orange zest, pungent garlic, aromatic rosemary, and the rest of the oil in a bowl. Gently spread this flavorful mixture over the dough. Nestle the olives into the dough's indents and let it rest in a cozy spot for 30 minutes.
  • Preheat oven to 200°C for perfect baking results.
  • Generously scatter sea salt over the focaccia, then bake until beautifully golden for 25-30 minutes. Enjoy warm.

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