500g flour
10g instant yeast
340ml lukewarm water
10ml sugar
10ml salt
20ml olive oil
Chaloner olive crisp
olives
olive oil
6-7 sprigs of fresh rosemary
Pour the lukewarm water into a jug and sprinkle the yeast over.
Add the sugar, salt and olive oil and stir the mixture for 30 seconds.
Add the flour to the bowl of a stand mixer fitted with the dough hook.
Turn the mixer on to a low speed and pour in the yeast mixture.
Once the mixture comes together as a dough, turn the mixer to medium speed and knead for 4 minutes. until you have a smooth, elastic dough.
Lightly oil a clean mixing bowl and place the dough in it. Cover with a damp cloth and leave to prove for an hour or until doubled in size.
Preheat your oven to 180℃.
Knock the dough back by kneading it by hand for 2 minutes.
Divide the dough into two equal pieces and roll each into a circle of more-or-less the same size.
Push the tips of your fingers into the circles so that it forms indents in the dough.
Drizzle some chilli crisp over the dough and dot it with olives.
Place one disc on top of the other and then place it on a baking sheet lined with baking paper.
Stick the rosemary sprigs into the focaccia and drizzle generously with olive oil.
Cover the bread loosely with a kitchen towel and set aside for 15 minutes.
Bake the focaccia in the oven for 25 minutes.
My Whisk and I 