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Olive & Rosemary Focaccia
A simple focaccia recipe to make at home. Lovely and crisp on the outside and soft inside makes it the perfect bread to serve with this delicious tapenade our Vinofood Marinated Kalamata Olives.
Ingredients
- 3 cups plain flour
- 1 sachet dried yeast
- ¼ cup warm water
- 1 jar Vinofood Marinated Kalamata Olives
- 2 tsp sea salt flakes
- 2 sprigs fresh rosemary
- 4 tbsp oil from marinated olives
Instructions
- In a large bowl combine ½ sea salt, flour and yeast.
- Add warm water and stir until it starts coming together.
- Turn out onto bench and knead for 4 minutes.
- Leave to prove for 5 minutes.
- Spread dough onto flat baking tray lined with grease proof paper.
- Make indents with your fingers and press in olives and rosemary sprigs.
- Drizzle over the oil making sure to get some of the orange zest and garlic from marinade.
- Sprinkle remaining salt over the top.
- Place dough in a warm spot and cover with tea towel.
- Let prove until doubled in size.
- Bake in 180°C oven for 15 minutes or until it is golden brown.
- Remove from oven and let sit.
- Serve warm on its own or with your favourite dip.
