This dreamy, light, and fluffy Olive Focaccia is drizzled with olive oil and topped orange zest, garlic, and aromatic rosemary. It is extremely versatile and perfect for sandwiches, croutons in summer salads, or served with cheese and charcuterie.
- 1 packet (1/4 ounce) dried yeast
- 1 teaspoon honey
- 1 3/4 cups baker’s flour or all-purpose flour, plus extra for kneading
- 6 tablespoons extra virgin olive oil
- 1 orange, zested
- 2 cloves garlic, crushed
- 2 tablespoons fresh rosemary leaves, chopped
- 15 Pearls or Early California Black Ripe Olives
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- Place the yeast, honey and 80ml (1/3 cup) warm water in a bowl and stir to combine. Set aside for 10-15 minutes to activate the yeast – it should start to bubble.
- Sift the flour into a large bowl and add 1 teaspoon of salt. Make a well in the centre, and add the yeast mixture, 2 tablespoons of the oil and 100ml warm water. Use your hands to combine to form a dough. Generously dust your work surface with flour, turn out the dough and knead for 5 minutes until you have a smooth ball. (Alternatively you can use a mixer with a dough hook.)
- Transfer to a clean bowl, cover with plastic wrap and set aside in a warm spot for at least 1 hour or until doubled in size. Tip out the dough and use your hands to form it into a 30 x 24cm rectangle.
- Press into a lightly greased shallow baking tray and use your fingers to prod dimples over the surface of the dough.
- Combine orange zest, garlic, rosemary and remaining oil in a bowl and brush over dough. Sit olives in the indents and set aside in a warm place for 30 minutes.
- Preheat the oven to 200°C.
- Sprinkle sea salt over focaccia and bake for 25-30 minutes until golden. Serve warm.