There is something so satisfying about making your own dough from scratch. The process of seeing it develop from flour and water through each stage of rising and kneading to the end result makes the eating experience so much more for filling. I don’t know about you but I love the feeling of accomplishment that home cooking gives and of course the exceptional flavour in result to the love and care you put into it. If you haven’t tried it already, add this to your list of to do’s it is a must try even if it’s only once an a while.
You can use different topping for this such as oregano, anchovies, thin sliced potato, but I chose simple fresh Rosemary from my garden with green olives. The dough comes out quite fluffy and is a perfect addition to a weekend grazing antipasto board with olive and balsamic dipping oil and If you are inclined a nice glass of red wine while you can sit back, relax and enjoy the fruits of your labour.
Rosemary & Green Olive Focaccia
950g 00 flour
500g luke warm water
15g fresh yeast
extra virgin olive oil
1 small sprig rosemary
1/2 cup green sicilian olives
1/2 tsp Salt
- Combine flour, water and yeast and salt in a mixing bowl using a electric mixer with dough attachment or by hand knead gently until dough comes together and smooth approx. 5 mins
- Cover the mixing bowl with a tea towel and leave to rest in a warm, place for 45 minutes or until dough has doubled in size.
- While the dough is rising prepare a baking tray, lightly oil the base and sides with olive oil.
- Transfer the dough to the baking tray, spread out carefully using your fingertips.
- Drizzle some olive oil over the dough, Dimple the dough with your fingertips ensuring you don’t press all the way through.
- Sprinkle with rosemary and gently press green olives into the dough then Lightly salt
- Cover with a tea towel and leave to rest again in a warm place 20-40 mins.
- Preheat oven to 200’C
- Bake in prepared oven 20-25 minutes or until golden.