Olive and rosemary focaccia

Predecessor to the modern pizza, focaccia is a simple Italian flatbread that was associated with Christmas Eve and Epiphany for many centuries. This savoury version, studded with fragrant rosemary and mixed olives, makes a fabulous accompaniment to a cheese board, picnic spread or soup.

Not everything comes straight from the oven. Credit: Alan Benson

• serves

  8

• prep

  25 minutes

• cook

  25 minutes

• difficulty

  Mid

Ingredients

• 600 g (4 cups) strong bread or pizza flour, plus extra to dust
• 3 tsp instant dried yeast
• 2 tsp salt
• 330 ml (1⅓ cups) luke warm water
• 2 tbsp olive oil, plus extra to grease and 2 tbsp to drizzle
• 150 g mixed olives
• 2 tbsp fresh rosemary leaves
• sea salt flakes, to sprinkle

Proving time: 1 hour 30 minutes

Instructions

To make the dough, combine the flour, yeast and salt in a large bowl and make a well in the centre. Combine the water and oil, add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough.

Turn the dough onto a lightly floured surface and knead for 5-8 minutes or until it is smooth and elastic and springs back when you push your finger into it. Place the dough in an oiled bowl, turning it to coat lightly with the oil. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.

Line a large baking tray with baking paper.

Knock back the dough by punching it in the centre with your fist. Turn the dough onto the lined tray and use your hands to press down on it, and to pull and stretch it to form a rough rectangle about 20 cm x 30 cm and 1.5 cm thick. Use your fingertips to press into the surface of the dough to form dimples.

Press the olives and rosemary into the surface flatbread. Drizzle with the extra olive oil and then sprinkle with the salt.

Set aside in a warm draught-free place for 30 minutes or until risen slightly.

Preheat the oven to 220°C (200°C fan-forced).

Bake in the centre of the preheated oven for 25 minutes or until golden and cooked through. Serve warm or at room temperature.

Baker’s tips

• This focaccia is best eaten the day it is baked.

Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.

This recipe is part of our Bakeproof: Yeast-leavened flatbreadscolumn.

View previous Bakeproof columns and recipes here.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,Twitter, Instagram and Pinterest.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.