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Olive, Tomato and Rosemary Focaccia
Strong bread flour and a heaped tablespoon of coarse semolina form the base of this olive oil-rich focaccia dough, which gets two rises before baking. Sliced black olives, 150g of sunblush tomatoes, and fresh rosemary leaves press into the dimpled surface just before going into the oven. The oil pooling in the indentations crisps the underside while the interior stays open and airy. Serves 6 in about 100 minutes; best eaten slightly warm on the day it bakes.
Equipment
- Oven
Ingredients
- 500g strong bread flour
- 1 heaped tbsp coarse semolina
- 2 × 7g sachets dried yeast
- 50ml olive oil, plus a little extra
- 75g pitted black olives, sliced
- 150g sunblush tomatoes
- 2–3 rosemary sprigs, leaves only
Instructions
- 1Combine the strong bread flour, coarse semolina, dried yeast, and a few generous pinches of salt in a large bowl. In a separate jug, stir 320ml of warm water together with 50ml of olive oil.
- 2Create a well in the center of the dry ingredients and slowly pour in the warm liquid mixture. Stir with a fork until a shaggy dough forms, then use your hands to bring it together into a ball.
- 3Transfer the dough to a lightly floured work surface and knead for roughly 10 minutes until it feels smooth, elastic, and springy. This process develops the gluten, ensuring your bread has the right structure.
- 4Set the kneaded dough inside a large, lightly floured mixing bowl. Cover and let it rest in a warm spot for 30 to 60 minutes, or until it has doubled in volume.
- 5Preheat your oven to 200 degrees Celsius (Gas Mark 6). Transfer the risen dough to an oiled 28 by 20 centimeter baking tray and sprinkle the surface with a little salt.
- 6Coat your fingers lightly with olive oil and gently press the dough outward until it reaches the edges of the pan. Gently press the sliced black olives and sunblush tomatoes into the top of the dough, leaving them slightly exposed so the bread stays airy.
- 7Season the surface with salt and black pepper, then scatter the fresh rosemary leaves evenly over the top. Drizzle a little more olive oil over the prepared focaccia.
- 8Bake in the preheated oven for 30 minutes until the bread is cooked through and the crust turns a deep golden brown. Transfer to a wooden cutting board, slice into portions, and serve warm.
Notes
- Texture tip: Leave the toppings mostly on the surface of the dough rather than pushing them deeply inside to maintain a light, airy crumb.
- Storage: Keep leftover focaccia in an airtight container at room temperature for up to 2 days, or freeze for up to a month.
- Reheat: Warm slices in a 180 degree Celsius oven for 5 minutes to restore the crispy crust.
