This rustic olive and herb focaccia is easy to make and full of flavour. With a soft, airy texture and a golden crust, it's topped with briny olives, fresh thyme, and sweet red onion. Enjoy it warm with a drizzle of EVOO or as a tasty side for any meal.
Ingredients
3 c flour, white stoneground is preferable
1 t active yeast
1 t salt
½ t sugar
170ml warm water
1 T Frantoio Blend
Toppings
½ c Mikes Manzanilla olives, pitted and roughly chopped
¼ c thinly sliced red onion
1 T fresh thyme leaves
Salt and pepper
Fresh parsley to finish, with a brush of EVOO
Directions
Mix together the flour, active yeast, salt and sugar. Add in the water and EVOO, and begin the kneading process. This can take up to ten minutes to get a nice smooth dough.
Place in a floured bowl, cover, and leave to rise in a warm spot for an hour. Take the dough out and gently roll with a rolling pin on a lightly floured surface.
Brush a bit of EVOO in a small slice baking tray, around 20cm x 15cm is a good size for this recipe.
Cover and leave to rise a little more for a further 30 minutes. Heat the oven to 180 degrees celsius.
Finger print the loaf, add an extra brush of EVOO, and scatter over the olives, thyme, salt, pepper and red onion.
Into the oven for 20-25 minutes, or until slightly golden on top. Allow to cool slightly before cutting.
Serve with a generous serving of EVOO for dipping.
