Olive and thyme focaccia

Name: Olive and thyme focaccia
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: For lots of people
Cuisine: Italian recipes
Ingredients: 500g strong white bread flour, plus extra for dusting; 1 tsp fine sea salt; 7g sachet fast-action dried yeast; 2 tbsp fresh thyme; 2 tbsp olive oil, plus extra for greasing and drizzling; 100g chopped pitted black olives

Easy
April 2007

Easy
April 2007

For lots of people
Takes 20 minutes to make, 25 minutes to bake, plus proving

The simple addition of olives and thyme has the power to take a classic focaccia bread recipe to a whole new level. We love it served simply, with really good quality olive oil.

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Ingredients

500g strong white bread flour, plus extra for dusting
1 tsp fine sea salt
7g sachet fast-action dried yeast
2 tbsp fresh thyme
2 tbsp olive oil, plus extra for greasing and drizzling
100g chopped pitted black olives

500g strong white bread flour, plus extra for dusting
1 tsp fine sea salt
7g sachet fast-action dried yeast
2 tbsp fresh thyme
2 tbsp olive oil, plus extra for greasing and drizzling
100g chopped pitted black olives

Method

Sift the flour and salt into a large bowl. Stir in the thyme and yeast. Make a well in the centre and gradually mix in 300ml warm water and the oil until the dough comes together – add a dash more water if it seems dry.
Tip out onto a lightly floured surface and knead the dough for 5 minutes, until smooth. Put into an oiled bowl, cover and prove for 11/2 hours.
Knock out the air, knead in the olives, shape into a large circle and put on an oiled baking sheet. Prove for 45 minutes.
Preheat oven to 220°C/fan200°C/gas 7. Press fingertips into the dough all over, drizzle with oil, scatter with sea salt and thyme, then bake for 25 minutes. Drizzle with oil and serve warm.

Method

Sift the flour and salt into a large bowl. Stir in the thyme and yeast. Make a well in the centre and gradually mix in 300ml warm water and the oil until the dough comes together – add a dash more water if it seems dry.
Tip out onto a lightly floured surface and knead the dough for 5 minutes, until smooth. Put into an oiled bowl, cover and prove for 11/2 hours.
Knock out the air, knead in the olives, shape into a large circle and put on an oiled baking sheet. Prove for 45 minutes.
Preheat oven to 220°C/fan200°C/gas 7. Press fingertips into the dough all over, drizzle with oil, scatter with sea salt and thyme, then bake for 25 minutes. Drizzle with oil and serve warm.