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Focaccia Bread (Olive and Herb) Recipe

Name: Focaccia Bread (Olive and Herb)
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 120 ml Olive oil; 2 tsp Gia Garlic Puree (or 4 cloves garlic blended together with below); 1 tbsp Gia Sundried Tomato Puree (or 6 Sundried Tomatoes blended with above); 1 tbsp dried mixed herbs; 1 pinch black pepper (to taste); 2 tsp Dried yeast; 1/2 tsp Honey; 240 ml Warm water; 300 grams Plain Flour; 1 pinch Salt; 1 sprig Fresh Rosemary ((Optional)); 1 handful Black Olives (chopped in half)

Flawless Food

You will love the aroma of freshly baked Focaccia Bread, wafting through your home. This delightful Italian bread recipe bursts with the rich and savoury flavours of tangy olives, earthy rosemary, sun-ripened tomatoes and a hint of garlic, all brought together by a generous drizzle of high-quality olive oil.Serve it as an appetizer, or alongside your favourite pasta dishes. To elevate your focaccia experience even further, I highly recommend making some extra oil mixture infused with garlic and herbs for dipping. Treat yourself and your loved ones to this oven-baked Italian Olive & Herb Focaccia Bread and let the irresistible aromas and flavours transport you to the sun-soaked Mediterranean shores. Buon appetito!

Ingredients

120 ml Olive oil

2 tsp Gia Garlic Puree (or 4 cloves garlic blended together with below)

1 tbsp Gia Sundried Tomato Puree (or 6 Sundried Tomatoes blended with above)

1 tbsp dried mixed herbs

1 pinch black pepper (to taste)

2 tsp Dried yeast

1/2 tsp Honey

240 ml Warm water

300 grams Plain Flour

1 pinch Salt

1 sprig Fresh Rosemary ((Optional))

1 handful Black Olives (chopped in half)

Method

In a bowl combine the 120 ml Olive oil, 2 tsp Gia Garlic Puree, 1 tbsp Gia Sundried Tomato Puree, 1 tbsp dried mixed herbs and 1 pinch black pepper and place to one side.

In a large mixing bowl stir the 2 tsp Dried yeast, 240 ml Warm water and 1/2 tsp Honey together and set to one side for 5 minutes.

Add 120 grams of the plain flour (not all of it) and 4 tbsp of the oil mix to the large mixing bowl with the yeast, warm water and honey.Stir together until all ingredients in the bowl are mixed in place to one side for another 5 minutes.

Stir in the remaining flour and 1 pinch Salt, until the dough forms together. The dough should be fairly wet and sticky at this point.

Sprinkle some flour on a board and knead it for 5 minutes, only adding flour to the board if really needed. The kneading should help make it less sticky, you don't want to make it too dry with flour as it will affect the rise of the bread.

Place 2 tbsp of the olive oil mix into the cooking tin and spread all over the base and the sides.

Place the kneaded dough in the centre of an oiled baking tin with a dampened towel over the top and let it spread and rise for 1 hour. It may need longer, keep it somewhere warm, away from draughts. It will be ready when it has doubled in size.

Preheat the oven to 200℃ fan / 220℃ /425℉/ Gas Mark 7.Once the dough has doubled in size. Start to dimple the bread with your finger/thumb (put some oil on your finger/thumb to stop the bread sticking to it) when pushing into the bread push all the way down until you hit the base.

Drizzle 2 tbsp of oil mixture over top theof the bread, allowing it to sink into the holes. Push 1 handful Black Olives halved into the dimples slightly.

Optional* Add leaves from 1 sprig Fresh Rosemary for extra flavour.Bake in the oven at 200℃ fan / 220℃ / 425℉/ Gas Mark 7 for 20 minutes.

Remove from oven and glaze with the leftover oil mix.

Let sit for 10 minutes before removing from the pan.Slice, serve & enjoy :)