Welcome back to the Kitchen. You can use this recipe to make a delicious olive-stuffed, Italian Focaccia, perfect for a lazy Sunday lunch and on the table in under four hours. Get your apron on and get baking!
For the dough
400g Strong white flour (we use Italian Tipo 00)
100g Semolina (organic)
10g Bakers yeast
10g Sea salt
30g Olive oil
For the final preparation
A small bowl of olives
A few good pinches of sea salt crystals
A good glug of olive oil
- Weigh the flour and semolina into the bowl of the stand mixer. Add the salt and stir to combine. Weigh the water into a plastic measuring jug and crumble in the yeast. Using a small whisk or teaspoon stir until the yeast has dissolved in the water. Pour the yeast mixture into the bowl of the stand mixer on top of the flour.
- Place the bowl into the stand mixer and lock into position. Attach the dough hook and mix on a slow speed until the dough comes together. If necessary, scrape down the sides of the bowl. Once the mixture has come together, increase the speed and knead for 7 minutes.
With the mixer still running add about half of the olive oil and allow it to combine. After about 2 minutes, add the rest of the olive oil and mix for a further two minutes until it’s all incorporated.
- Remove the bowl from the machine and, using a small scraper, turn out the dough straight into a decent-sized, lightly oiled bowl. Roughly shape into a ball using your scraper. Cover the bowl with clingfilm (food wrap) and leave to rise in the kitchen for about 2-hours or until the dough has doubled in size.
- Turn the dough out onto a lightly floured surface and shape into a ball. Cover with a linen cloth and leave to rest for 10-minutes.
- After the dough has relaxed, gently knock back, shaping into a rough rectangle to fit your baking tray. We bake ours in a large rectangular brownie tin but any suitable baking tray will do. The dough can be shaped by pressing down with your fingers and by picking it up and gently stretching the corners. You can also use a rolling pin at this stage as required. Cover the dough with cling film or a linen cloth and leave to rise for 90-minutes or so.
- Preheat the oven to 220℃ (450℉) for at least 30mins before baking.
Immediately before baking add the olives by pressing them gently into the dough in a random pattern. Sprinkle over the salt crystals and add a good glug of olive oil.
- Put the tray in the oven and immediately spray water inside liberally with a spray bottle to create steam. Quickly shut the door and turn the oven down to 200℃ (392℉). Set your timer for 20 minutes.
- Once the 20 mins have passed, take the Focaccia out of the oven and remove it from the tray, being very careful not to splash yourself with the hot olive oil. Place on a rack to cool. After 30 or 40 minutes, you can tear into it and enjoy!
Download the recipe as a PDF.