Italian Focaccia is traditionally coated with olive oil and sea salt flakes – we mixed Nocellara Olive brine with Extra Virgin Olive Oil to add the same saltiness to the golden crust.
8g dry yeast
400ml warm water
375g strong bread flour
375g 00 flour (can be found at most supermarkets)
Semolina, to dust
150g Pitted Nocellara, plus 30ml brine
- Mix the yeast and warm water in a bowl and in a separate bowl, mix both types of flour together.
- In the bowl of flour, create a well and slowly add the yeast and water mix along with 100ml of Olive Oil. Bring it together with a wooden spoon until the dough has a custard-like texture then add 1/2tsp of salt.
- With about 40ml of Olive Oil, grease the deep tray that you will cook the focaccia in. Then knead the dough for ten minutes and place it in the oiled tray. Cover and leave to prove in a warm place for 60-90 minutes.
- Remove the dough from the baking tray and oil the baking tray again with 40ml Olive Oil, then dust the tray with semolina.
- Place the dough back in the tray and push the Olives deep into the dough making holes with your fingers. Stretch and push the dough into the corners of the tray, cover and leave to prove for a further 30-40 minutes or until doubled in size.
- About 20 minutes before you are ready to cook heat the oven to 190C/Fan 170C/Gas Mark 5.
- Mix the Nocellara Brine with the remaining Olive Oil until emulsified. Before you bake the dough, use your fingers to make a few fresh holes in the dough and drizzle over the brine mixture.
- Place in the oven for 25 minutes, until golden and crisp. Remove and allow to cool a little, best served warm.