Copperpots

A Brit, a Yank and a Kitchen

Friday, October 29

Olive Focaccia


This is a bread I've been baking for years, and it is absolutely epic. Doesnt even need butter, but if you're feeling particularly decadent, go for it and dip a chunk of that bad boy in some seasoned olive oil or slather on that butter. You won't die, I promise... not right now anyways!

So here ya go.... the ULTRA SEKRIT RECIPE!

3 cups bread flour
1tsp salt
1 sachet yeast
2 T olive oil
9 oz warm water
a whole mess of Kalamata olives, pitted and halved

(for topping)
More friggin olives
2 T olive oil
Sea salt
Thyme or rosemary or whatever

Method

Sieve the flour into a mixing bowl and stir in salt followed by the yeast. Pour in the olive oil and water and mix it all together to form a dough.

Turn out the dough on a floured surface and knead for about 5 minutes.

Place the dough in an olive oil greased bowl and cover for about 1.5 hours until it has doubled in size. Knock back the dough by kneading it again for a minute or 2.

Knead half the olives (the ones you wont be using for topping) into the dough. Drop some in, fold it over, drop some more in, fold it over, rinse, repeat... you get the idea.

Divide the dough into quarters and then shape them into rounds. Place them onto a nonstick or greased cookie sheet and push little dimples into the tops with your fingers. Drizzle oil all over the tops then sprinkle with salt and herbs. Stick the remaining olives wherever you think they look nice, I usually stick'em in those dimples, they seem to stay put there.

Bake at 375 degrees for 20-25 minutes or until they are golden.

Transfer to a wire rack and let them cool.... This step doesnt usually work too well for me and I play hot potato while trying to tear a chunk off to munch down while its still burning hot!

They only last a couple of days so eat'em quick or give them to people you like. :)

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