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Olive and thyme focaccia
- Published: 31 Mar 07
- Updated: 18 Mar 24
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.
![Olive and thyme focaccia](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/484903-1-eng-GB_olive-and-thyme-focaccia-768x1024.jpg)
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
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.
- Recipe from April 2007 Issue
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