How to Make a Focaccia with Olives, Onion & Rosemary

Keeping busy and positive during this unusual time can be challenging for many.  Melbourne, Sydney and both states country regions are experiencing extended lockdowns.  If you enjoy home cooking, bread making and like to keep busy give this recipe a go.  Take a few moments to read through the recipe, once you have made the dough all you need to do is give it time to prove.  A fresh baked focaccia with a selection of cheeses, cold cuts and a glass of red wine on a weekend is uplifting.  If you are in need of some positivity a fresh baked focaccia with a golden crust, a beautiful fresh baked aroma will warm and satisfy you and your soul.

Ingredients – Overnight Dough
750 g plain flour
10 g fine salt
6 g Instant yeast
2 1/4 cups water + 1 tbsp extra (at room temperature)
1/4 cup extra virgin olive oil + 2 1/2 tbsp extra
extra flour (when shaping the pizzas)
1 large brown onion (sliced and lightly fried – do not brown keep translucent)
1/2 cup of Manzanillo olives (pitted)
Fresh Rosemary

Preparation time:     15 minutes (Approximately) + 10 hours of refrigeration (or up to 24 hours) + 2-3 hours at room temperature
Cooking Time:     5-10 minutes (Approximately in wood fired oven at 250ºC) 20 – 30 minutes (Approximately in normal oven at 220ºC)
Makes:     2 focaccia

Tray size 33.7 cm x 23.5 cm (rustic shape for 2 x focaccia)

Proving this dough is worth the effort.  You will have a dough that is superior in texture and deep in flavour.

1. Combine flour, salt and yeast in a bowl (stand mixer/kitchen aid) fitted with a paddle attachment and mix for 1 minute.
2. Add the water and oil and mix for a few minutes on the lowest setting to incorporate all the ingredients.
3. Remove the paddle attachment, scraping any dough sticking to the paddle.  Scrape the sides of the bowl with a plastic scraper.
4. Fit the mixer with the dough hook and mix on low speed for 10 minutes.
5. Lightly oil or spray a large deep ceramic or glass bowl.
6. Using a bowl scraper, transfer the dough to the prepared bowl.
7. The dough will be sticky and loose.
8. Cover the bowl with lightly oiled or sprayed piece of plastic wrap.
9. Refrigerate for at least 10 hours, or up to 24 hours.
10. Take the dough out of the fridge 2-3 hours  and allow to stand and prove at room temperature before making focaccia.
11. Shape the dough into 2 x focaccia loaves.
12. Add pitted olives, onion and Rosemary and drizzle with extra virgin olive oil.
13. Place in the oven.
14. Bake until the loaf is crusty and golden in colour.
15. Remove from the oven and allow to rest.
16. Serve warm.

Cook’s Tips

• If you don’t have mixer or kitchen aid your hands will do the job.
• Follow the above instructions and mix using your hands.
• I prove the dough for 10 hours in the fridge overnight and in the morning I take it out to prove at room temperature until late afternoon.
• The wood fired oven should be hot for the focaccia.  At least 250ºC.
• You can use your oven in the kitchen.  Warm the oven up to at least 220ºC.
• Do check the focaccia as they are baking which ever oven you are using.

Enjoy!
Keep well, stay safe and healthy.