Olive and Sundried Tomato Focaccia
A really good Italian bread, with golden crust and a chewy crumb.
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Ingredients
- Makes 1 Focaccia, in a 34x24cm tray
- 280g strong bread flour
- 5g instant dried yeast
- 5g salt
- 1 Tbs dried basil
- 2 tbs olive oil
- 150 ml water
- To top:
- About 12 black olives, sliced
- 3 sundried tomatoes (rehydrated), chopped.
- More basil, for sprinkling
- More olive oil, to drizzle
- Salt
Details
Level of difficulty Average
Preparation time 25mins
Cooking time 25mins
Cost Average budget
Preparation
Step 1
In a bowl, combine bread flour, yeast, salt, basil and olive oil. Add the water in, holding back some, and combine to form a loose dough. At this point, if the dough is too dry, add the remaining water.
Step 2
Knead to combine. Continue kneading for 10-15 minutes till the dough is smooth and stretchy.
Step 3
Drizzle olive oil in a bowl, and place the dough in, moving it around to coat it with oil. Cover with a damp tea towel/clingwrap/shower cap and let it proof for 1 hour.
Step 4
After an hour, preheat the oven to 220°C.
Then, turn the dough out onto an oiled (more olive oil!) baking tray (about 34x24cm). Using your fingers, stretch out the dough to roughly fill the tray, making sure not to punch out too much air in the dough. The dough should be about 2cm thick.
Step 5
Let the dough relax for 5 minutes, and proceed to use your fingers to make deep indentations on the surface of the bread. Press in the sundried tomatoes and olives, making sure to push them quite firmly in. Sprinkle with salt and drizzle with more olive oil.
Step 6
Bake for 12 minutes, before rotating the tray and baking for a further 10 minutes until the focaccia is evenly golden brown. Baking times do depend on the individual oven so do watch out to make sure it doesn’t burn!
Let the focaccia cool completely in the tray to soak up the oil before cutting and serving!
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