The olive and rosemary focaccia recipe from Fab Flour's Easy Peasy Baking Campaign requires only six simple steps and bakes in 35 to 40 minutes. With a preparation time of 15 minutes and an hour of proving, it is ideal for weekend entertaining.
Ingredients and Equipment
For one focaccia baked in a 20cm x 30cm tin, you need: one packet (7g) dried yeast, one teaspoon sugar, 400ml warm water, 550g strong bread flour, two teaspoons salt, four tablespoons olive oil, one tablespoon dried or fresh chopped rosemary, flaky salt, and 120g pitted olives. Equipment includes a large mixing bowl, a fork, a baking tin, and a measuring jug.
Step-by-Step Method
1. In a measuring jug, mix warm water, sugar, and dried yeast; stir and set aside. 2. In a large bowl, combine flour and salt, make a well, pour in the liquid, and bring together with a fork until no dry flour remains. 3. Wipe out the jug, mix olive oil and rosemary, pour half into the tin, and grease the base and sides. Scrape the dough into the tin. 4. Push the dough to the corners with fingertips to create an even layer. Cover with a damp tea towel or cling film and prove in a warm place for at least one hour. 5. Preheat oven to 180°C (fan). Pour remaining oil over the dough, poke holes all over with fingertips, and push olives into the cavities. 6. Bake for 35-40 minutes until golden. Cool, loosen edges with a knife if needed, lift out, slice, and serve.
Tips for Success
The recipe is straightforward and requires minimal equipment. According to the Fab Flour campaign, this focaccia is perfect for those who have guests over at the weekend. The dough should be pushed out evenly to ensure consistent baking, and the olives can be adjusted to taste.
