Olive and Rosemary Focaccia Recipes

Cooking Time: 15 - 30 mins
Serves: 4   

Ingredients

For the dough mix: 1 tsp fast action dried yeast 1 tsp salt 1 1/2 tbsp olive oil 600g strong white bread flour 80g Sacla' Classic Pesto 300ml warm water (use boiled water and cold) For the topping: 14-16 whole pitted olives 14-16 sprigs fresh rosemary 2 tbsp rock salt extra olive oil to drizzle 1 egg beaten

Instructions

In a bread maker place all the dough mix ingredients and press the pizza/dough cycle. It will take approxiametely 45 minutes to reach the correct dough consistency. Place the dough on a floured surface and knead for three to four minutes (you will hear the bread making a squeaking noises). Using a rolling pin roll the dough out a little to an oval shape, about 22cm long, 18cm wide and 4cm deep. Place onto a lined baking sheet and use the knuckle of your index finger to make 14-16 deep indentations. Push the olives into each indentation, followed by a rosemary sprig at the top of each olive. Place a piece of oiled cling film over the focaccia. Leave to prove in a warm room for 30 minutes. Preheat oven to 200°C, GasMark 6. Remove the cling film and brush the beaten egg all over the bread dough and sprinkle over a little rock salt and extra olive oil. Bake in the preheated oven for 20 minutes and check to see if the bread is browning too quickly. If so, cover with silicone paper and continue to bake for 25minutes. The bread is ready when you hear a hollow sound when tapping the base. If there is no hollow sound, pop the bread back in the oven for another 5 minutes and check again. Always cool the bread on a wire rack. If made earlier in the day, warm the bread before eating. Cover with aluminium foil and bake for 25minutes at 200°C, Gas Mark 6. The focaccia can be frozen for one month. Defrost and warm as above.