Focaccia with Black Olives, Artichokes, Red Onions & Rosemary
One chunk or two?
It does seem that the sun is beginning to wane, restrictions or not, even if the weather is good enough to sit out on the grass with a layer of factor 50, it still feels a little like the end of summer.
I guess because it’s September and on its way to Autumn, maybe I’m a little bit in denial about it all. Once again, it’s like the whole year has gone by in a flash , slipping away from me and barrelling into the winter months.
I really have no issue to be complaining, everyone I love is safe and well, the lovely Mr G is still in employment, and still lovely. We have three new furry members to the family (one is now the ambassador of Foodie Book Club) and my work seems to be going well too, not forgetting two babies coming into the world in the next few months
Foodie Book Club is getting more exposure and the chefs who are supporting us are so amazing, giving us fantastic recipes to match the Foodie Book Club monthly reads (if you haven’t already, go check out the Foodie Book Club pages).
So, no complaining from me, and the very fact that I’m not complaining sort of makes me a little nervous.
Silly?
Maybe, but I’m still stepping carefully.
In the meantime, I’m cooking things that give me a little bit of seasonal nostalgia.
And so, focaccia.
If it has to be soup weather, and believe me a good home-made soup is a favourite of mine and the lovely Mr G, I’m going to make some focaccia, throw some veg and lots of extra virgin olive oil on top and start to sop it all up.
Are you with me?
Go on, give it a go and enjoy your sweet life.
Focaccia with Black Olives, Artichokes, Red Onions & Rosemary
What You Need
500g Strong Bread Flour
7g Dried Yeast
2 tsp table salt
2 teaspoon of Sea salt
1 Small Red Onion – finely sliced
Small Bunch of Fresh Rosemary – leaves picked off
Black Olives – sliced
1 Jar of Artichokes – drained well & sliced
5 Tablespoon Olive Oil
Everything on the top
How It’s Done
Tip the flour into the bowl of a food mixer with a dough hook.
Pour the yeast on one side of the flour & the salt on the other side – See Tip Box
Make a well in the middle of the flour, pour in 2 tablespoons of the olive oil and start to drizzle in the warm water.
Start your dough hook or start to knead the dough on a floured work surface until you have a slightly sticky dough
Knead for 5-10 minutes until the dough is smooth, soft and less sticky.
Put the dough into clean bowl, cover with a clean T-towel and set aside in a warm place for 1 hour until it has doubled in size.
Oil a rectangular oven proof tray or tin (approx. 25cm x 35cm) – See Tip Box
Tip the dough into a lightly floured worksurface and stretch it out to fit the tin.
Once in the tin, cover with the T-towel again and set it aside for another 35-45 minutes.
Heat the oven to 200c
Make dimples in the top of the dough with your fingers
Mix together 1 ½ tablespoon of olive oil with 1 ½ tablespoons of water and the sea salt, mix together and sprinkle over the dough.
Spread out all of the sliced onions, olives and artichokes and push the rosemary into the dough dimples
Bake fort 20 minutes until its’ a lovey golden brown. – See Tip Box
While the bread is still hot, drizzle over the remaining olive oil.
Cut into squares and serve hot or cold.
Ready for oil and veg
Tip Box
Salt separation – Separating the salt from the yeast will help stop the salt from killing the yeast before it can be activated.
Warm Water – You may not need all of the water or not.
Tin – Don’t be too precious with the size of the tin, if you’re a centimetre out, don’t worry.
Oven – All ovens vary, so adjust cooking time accordingly
Ready for the oven
