About this Recipe
By: Emma Parsons
The secret to a good focaccia bread is great tasting olive oil like our Estate Select extra virgin olive oil.
1 cup warm water
1 Tbsp active dry yeast
½ tsp honey
½ cup Liviana Estate Select extra virgin olive oil
2 cloves garlic, minced
2 sprigs fresh rosemary
¼ tsp coarse black pepper
2 ½ cups cake flour
½ tsp Himalayan pink sea salt
This recipe is much simpler than it looks and makes for a great side dish on any occasion. The rosemary and garlic olive oil infusion gives this recipe all its flavour, don’t rush this step, allow the oil to infuse slowly.
Step by Step Instructions
In a mixing bowl whisk together the warm water, yeast and honey.
Heat the olive oil, garlic, rosemary and black pepper in a pan. Allow the ingredients to infuse into the olive oil for about 10 minutes on a low heat until the aroma of the garlic and rosemary is quite strong. Do not let the garlic brown, set aside in a jug.
Add 1 cup of the flour and about half of the olive oil to the yeast mixture. Lightly stir the mixture together until the flour has moistened and set it aside for about 5 minutes.
Stir in the leftover flour (1 ½ cups) and salt. When the dough has formed, place it on a floured surface, and knead 15 to 20 times until the dough is smooth and elastic.
Place the dough into an oiled bowl and cover. Let it rise for an hour in a warm place.
Heat the oven to 200°C and grease a baking sheet with 2 Tbsp of the infused olive oil mixture.
Once the dough has risen, place it on a baking and use your hands to spread out onto the pan.
Use your fingers to make dimples in the dough. Pour the remaining infused olive oil mixture all over the dough.
Allow the dough to rise for a further 20 minutes, it should puff up slightly.
Bake in the oven for 15 to 20 minutes until golden in colour.