• Save to your scrapbook
  • Save to your scrapbook

    Olive focaccia 2010

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Olive focaccia 2010

    • Vegetarian
    • Preparation time: 25 minutes, plus proving
    • Cooking time: 25 minutes
    • Total time: 50 minutes, plus proving 50 minutes

    Makes: 1 loaf (16 slices)


    • 510g strong white bread flour
    • 1 tsp caster sugar
    • 7g dried yeast
    • 3 tbsp extra virgin olive oil
    • 125g pitted green olives
    • 1 tsp dried chilli flakes


    1. Put 50g flour in a bowl with the sugar and 300ml tepid water and whisk to combine. Sprinkle over the yeast, whisk again and set aside for 10 minutes.
    2. Put 2 tbsp oil, 2 tsp salt and 450g flour in a bowl. Make a well in the centre and pour in the yeast mixture. Mix to form a dough; sprinkle the remaining fl our on a work surface and knead the dough for about 10 minutes. Put into an oiled bowl, cover with clingfilm and leave in a warm place for 45 minutes, or until doubled in size.
    3. Punch the air out of the dough, then leave to rest for 5 minutes. Sit the dough on a lightly oiled baking tray and stretch out into a 2cm-deep rectangular shape. Cover; set aside for 30 minutes. Preheat the oven to 220c, gas mark 7.
    4. Poke holes all over the dough and push in the olives and dried chilli; brush with olive oil. Sprinkle with sea salt and bake for 10 minutes, then reduce the heat to 190c, gas mark 5 and bake for 15 minutes more, until golden brown and risen.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars