※ Olive Bread
|Served here with felafel (which I will post recipe soon) salad and tahini|
|Pictured next to garlic and rosemary bread|
Makes 1 large loaf or 2 small
- 310ml (1 1/4 cups) warm water
- 2 tsp (7g/1 sachet) dried yeast
- 2 tsp caster sugar
- 3 1/2 tbs olive oil
- 450g (3 cups) 00 flour
- 2 tsp sea salt flakes
- 1/2 Lemon cut into small slices
- 20 pitted kalamata olives
- 1/4 teaspoon oregano
Combine the water, yeast, sugar and 2 tablespoons of oil in a small bowl.
Set aside in a warm, draught-free place for 5 minutes or until frothy.
Place flour and half of the sea salt in a bowl.
Make a well in the centre and pour in yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.
Preheat oven to 200°C. Brush a 20 x 30cm Swiss roll pan with 2 teaspoons of remaining oil. Punch down centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size. Press into the prepared pan. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 20 minutes or until doubled in height. Use your finger to press dimples into the dough. Brush with remaining oil and sprinkle over oregano and remaining salt. Press the olives & the lemon slices into the dough.
Bake in oven for 25-30 minutes or until golden and focaccia sounds hollow when tapped on base.
Serve warm or at room temperature.
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