Onion and Olive Focaccia.
Here is a recipe for a focaccia, a flat Italian bread, normally topped with herbs for your upcoming BBQ (braai). I like this as you can put whole bread on table and guest can tear pieces off or use a knife if the in-laws are visiting.
I take it you have baked bread before or have an idea how to bake bread. I am no expert in baking bread, but I always try to make it fun and the kneading part as a stress reliever, but be gentle as you do not want to kill the yeast. Regarding the yeast, it depends on the size of packets that local shops sell. You may use dry yeast if you prefer.
Ingredients:
| Bread Flour | 6 Cups (1350ml) |
| Salt | 1 Tsp (5ml) |
| Dry Yeast | 2 Packets (approx 14g) |
| Olive Oil | 1/4 Cup (56ml) |
| Lukewarm Water | 2 1/4 Cup (500ml) |
| Pitted Olives | 2 cups (450ml) |
| Red Onion* | 3 |
| Olive Oil for Drizzle* | 1/4 Cup (56ml) |
| Thyme Leaves* | 2 Tbs (30ml) |
| Coarse Sea Salt* | 2 Tsp (10ml) |
Items marked * are used for topping.
Halve or dice pitted olives.
Slice onion or slice in half and then into small wedges.
Half the olives are for the dough and half as topping.
Method:
- Grease baking tray or line with parchment paper.
- Mix flour, salt and yeast together in bowl.
- Add olive oil and warm water. Mix together to form soft dough.
- Knead for approximately 10 minutes on lightly floured surface.
- Place dough in oiled bowl, cover and leave to prove in warm place for about 1 1/2 hours or until double in size.
- Knead dough down.
- Knead 1 cup of olives into dough.
- Divide into eight pieces and place on baking tray.
- Flatten dough slightly with fingers to leave a “dimpled” effect. (See Picture)
- Sprinkle top of breads with onions and remaining olives.
- Drizzle top of breads with olive oil.
- Sprinkle with the coarse salt and thyme.
- Cover and allow to prove again for 30 minutes.
- Bake in preheated oven 375 F (190-200 Celsius) for 20-25 minutes or until golden brown.
For an alternative you may also use sundried tomatoes, crushed garlic or even feta cheese. I would suggest not to use more than two ingredients to top your focaccia. To impress the guest you can replace the coarse sea salt with one of those “yuppie” salts like Pink Himalayan Salt, Grey Sea Salt, Hawaiian Black Lava Salt or Red Coral Salt. Use good quality Extra Virgin Olive Oil if possible as this will give the bread a good flavour. Kalamata olives are recommended. Replace thyme with either rosemary or sage.
There you have it. Enjoy!
Category: Food and Drink
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