The perfect appetizer before a family dinner. This recipe tastes exactly, if not, better than the bread that you get at your favorite Italian restaurant. I have been craving bread like this ever since . . . well . . . forever! I sprinkled some garlic powder on top of the focaccia bread before I baked it off. Happy Eating~ 🙂
Olive and Herb Focaccia
- 3 cups + 1 tablespoon (430g) all purpose flour
- 1 tablespoon minced fresh oregano or thyme
- 2 ¼ teaspoons (7g) dried yeast
- 2 teaspoons table salt
- 1 teaspoon superfine sugar
- 1 ¼ cups (300ml) warm water
- 1 tablespoon olive oil
- 12-15 black olives, pitted and roughly chopped (optional)
- 1 ½ tablespoons olive oil
- 2 teaspoons fresh oregano or thyme leaves
- 1 teaspoon coarse salt – I used Maldon
- In a large bowl, combine flour, oregano, yeast, salt and sugar. Stir to combine. Drizzle with the water and the olive oil and stir with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead until smooth and no longer sticky, about 10 minutes – resist the urge to add more flour; the dough is really soft so I preferred to use my Kitchen Aid with the dough hook to knead the dough.
- Shape the dough into a ball and place into a lightly oiled large bowl. Cover with plastic wrap and let the dough rise in a warm spot until doubled in size, about 45 minutes.
- Lightly oil a heavy cookie sheet. Turn the dough onto it and press gently to deflate. Shape into an oval about 2cm thick – the oval will be about 25cm (10in) long. Lightly brush the dough with olive oil and loosely cover the surface directly with plastic wrap. Let the dough rise again in a warm spot until puffed and almost double, about 20 minutes.
- Preheat the oven to 220°C/428°F. Remove the plastic wrap from the dough. Lightly coat your middle 3 fingertips with flour and press into the dough down (but not through) the bottom. Repeat this dimpling all over the dough. Scatter the olive pieces over the surface, pressing them into the dimples. Drizzle the dough evenly with 1 tablespoon olive oil and sprinkle with the oregano and the coarse salt.
- Bake until the top of the focaccia is golden and browned, 25-30 minutes. Remove from the pan and, using a large metal spatula, transfer the focaccia to a wire rack, drizzle with the remaining ½ tablespoon of olive oil. Serve warm (I found it delicious cold, too).
Adapted from Technicolor Kitchen