Focaccia with Olives and Rosemary | Olive Rosemary Focaccia
Easy no-knead focaccia bread recipe!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 cups All Purpose Flour
- ¾ cup Warm Water
- 3 tablespoon Olive Oil
- 1.5 teaspoon Active Instant Dry Yeast
- 1 teaspoon Sugar
- ¾ teaspoon Salt
- Fresh Rosemary as needed
- Pitted Black Olives as needed
Instructions
- n a small bowl add active instant dry yeast, sugar and ¼ cup of warm water. Let it sit idle for 5-10mins. The yeast becomes frothy.
- In a large mixer bowl add all purpose flour and salt.
- If you are using a stand mixer, run it on low speed and slowly add the yeast water. Else, mix it with hands gently.
- Keep pouring the other ½ cup of water and knead until it comes together. Add 1 tablespoon of olive oil.
- Run the stand mixer on low speed until the dough becomes sticky.
- Continue kneading it and you can see that it sticks to the attachment but turns really smooth.
- Add 1 tablespoon of olive oil, tuck the dough edges under and cover the bowl with cling film.
- Leave it outside at room temperature for 2-3 hours. It will double up and raise in size.
- Preheat the oven at 180°C for 15 mins. Gently deflate the dough and place it on a sheet pan.
- Press it into an even flat bread of half a centimeter thickness.
- Using your fingers, make indentations all over the dough.
- Fill the indentations with olive oil.
- Top off the bread with fresh rosemary and olives.
- Bake it covered with aluminum foil for 15 mins. Bake for another 20-25 mins without the foil. Apply a coating of olive oil.
- Bake for another 5 mins on toast mode until it is golden brown. Remove from oven and cool down for ten minutes.
- Serve warm with soup!
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