Experience the tender, flavorfulfolge of an authentic Italian staple with our tantalizing focaccia bread recipe with olives. This Versatile, aromatic flatbread is perfect alongside salads, soups, or just on its own. Let's dive into the oils, herbs, and techniques that make this recipe a timeless classic.
Focaccia, originating from the Northern Italian region of Liguria, is a delightful combination of olive oil, salt, and herbs, with olives adding a burst of rich, Mediterranean sunshine. This bread is an excellent example of how simple, high-quality Ingredients can create a culinary masterpiece.
Ingredients and Equipment
The list of ingredients for this recipe is refreshingly short but packed with potent flavors. Here's what you'll need:
- 500g strong white bread flour
- 350ml warm water
- 1 tsp salt
- 7g instant yeast or 15g fresh yeast
- 4 tbsp olive oil (plus extra for drizzling)
- 100g pitted olives, sliced or halved (optional, but recommended)
- Herbs: Rosemary, Thyme, Oregano, or other favorites
Equipment
In addition to the ingredients, you'll need:
- A large mixing bowl
- A stand mixer with a dough hook attachment (optional)
- A 20cm x 30cm baking tin or tray, lined with parchment paper
- A pestle and mortar or a spice grinder for crushing herbs
Preparation and Baking
Now that you have all your Ingredients and equipment ready, let's embark on creating this delicious focaccia bread.
Dough Preparation
Start by combining the flour, salt, and yeast in your mixing bowl. Make a well in the center and pour in the warm water and olive oil. Mix until a soft dough forms. If using a stand mixer, switch to the dough hook attachment and knead for 5-10 minutes until smooth and elastic.
First Rise
Transfer the dough to a clean, oiled bowl. Cover with a damp cloth or cling film and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size. Meanwhile, prepare your herbs by crushing them coarsely in a pestle and mortar.
Shaping and Topping
Once risen, preheat your oven to 220°C (200°C fan). Tip the dough onto your prepared baking tin and gently stretch it to cover the base. If the dough is too elastic, let it rest for a few minutes, then try again.
Dimple the dough with your fingertips and drizzle generously with olive oil. Press the sliced olives gently into the dough's surface, and sprinkle over your crushed herbs. Finally, season with a little more salt.
Second Rise and Baking
Leave the topped focaccia to rise again for another 30-45 minutes, until it looks slightly puffed. Bake for 20-25 minutes, or until golden brown. Remove from the oven and let it cool slightly in the tin before transferring to a wire rack.
Serving and Storing
Warmed or at room temperature, this focaccia bread is divine on its own or paired with your favorite salads, soups, or even as a pizza base. Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices individually and reheat as needed.
Embrace the joy of homemade bread with this scrumptious focaccia recipe. Happy baking, and always remember that practice makes perfect in the art of bread-making!