Olive and thyme focaccia
- April 2007
- 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
- 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.
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