A #TouchofPride with authentic Italian focaccia
Recipe by Abbigail Damon
1Tbsp active dry yeast
¾ cup lukewarm water
45ml Olive Pride a Blend of Seed Oils & Extra Virgin Olive Oil
Glaze and topping
40ml Olive Pride a Blend of Seed Oils & Extra Virgin Olive Oil
3-4 sprigs rosemary, off the stem
½ cup Olive Pride pitted green olives in brine, halved
½ cup caramelized onions
To make dough:
In a large mixing bowl combine the yeast and water. Add the flour, oil and honey and knead for 5-8 minutes then add the salt.
Knead again until smooth and elastic. You can do this by hand or in a stand mixer fitted with a dough hook. Shape the dough into a bowl and allow to rest in a bowl covered for 20 minutes.
Remove from the bowl and stretch the dough to form a rectangle and fold it like a book into 3. Place the folded dough onto an oiled baking tray cover and allow to prove for 1 hour or until double in size.
Once risen, stretch out the dough to cover the tray and sprinkle with some sea salt flakes. Allow to rest for another 20 minutes.
Using your fingertips or knuckles gently press down the dough into the tray to create lots of small- medium sized holes (DO NOT PUSH RIGHT THROUGH THE DOUGH).
Glaze and topping:
Drizzle with the olive oil and water sprinkle with more salt, rosemary, olives and caramelized onions.
Bake at 200C for 20-25 minutes.
Cut into desired shape and serve with Olive Pride oil blend.