Focaccia bread

Focaccia bread
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 500 gr white flour
  • 10 gr yeast
  • 5 gr salt
  • 300 gr water
  • 50 gr green olives
  • 13 gr rosemary
  • 25 gr olive oil
  • 5 gr sea salt
  1. Pour the lukewarm water in a bowl, add the yeast and mix well. Let the yeast wake up for 5 min.
  2. Add white flour, the salt, and rosemary and olive oil. Knead the dough until elastic and equal.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, until doubled in size in a draft free spot.
  4. Grease a baking tray and line it with baking paper.
  5. Drain the olives and knead them through the dough, roll it in a rectangle and place it on the tray. Poke holes in the top.
  6. Let the bread prove, in a draft free spot and covered with cling film, until doubled in size.
  7. Preheat the oven to 180˚C. Sprinkle the sea salt on top of the focaccia.
  8. Bake the focaccia for 30 min or until golden and done.
Stuff to know
This amount will yield 1 bread measuring 30 x 45 cm and feeding 4-5 persons.
Add some dried tomatoes, basil, oregano, feta cheese etc.
Add some pine nuts.
Put sliced tomato on top before baking.
Substitute taggaron and chopped, cooked mushrooms for rosemary and serve it with chicken.