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.

Ingredients

375g Strong bread flour

375g 00 Flour (can be found at most supermarkets)

8g of Dry yeast

220ml Early Harvest Extra Virgin Olive Oil

Semolina to dust

400ml Water

2tbsp Salt

150g of Pitted Nocellara

30ml of brine from the Nocellara olives

Ingredients

375g Strong bread flour

375g 00 Flour (can be found at most supermarkets)

8g of Dry yeast

220ml Early Harvest Extra Virgin Olive Oil

Semolina to dust

400ml Water

2tbsp Salt

150g of Pitted Nocellara

30ml of brine from the Nocellara olives

1

Mix yeast and warm water in a bowl. In a separate bowl mix both types of flour together.

2

In the bowl of flour create a well and slowly add the yeast and water mix and 100ml of the Olive oil. Bring together with a wooden spoon until the dough has a custard like texture. Add 1/2 teaspoon of salt.

3

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.

4

Remove the dough from the baking tray and oil the baking tray again with 40ml Olive Oil, then dust the tray with semolina.

5

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 and cover and leave to prove for a further 30-40 minutes or until doubled in size.

6

About 20 minutes before you are ready to cook heat the oven to 190C.

7

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.

8

Place in the oven for 25 minutes, until golden and crisp. Remove and allow to cool a little, best served warm.

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