Less than 45 minutes
(excluding 2-hour rising time)
Share with friends
- 4 cups (600g) flour + extra for dusting
- 1 sachet (10g) instant yeast (or 30g fresh yeast)
- 1 tsp (5ml) fine salt
- 1½ cups (375ml) lukewarm water
- 2 Tbsp (30ml) olive oil + extra for greasing
- ½ cup (125ml) each black and green olives, pitted and chopped (optional)
- 4 tsp (20ml) salt flakes
- ¼ cup (60ml) water
- ¼ cup (60ml) olive oil
- Lightly oil a 30cm x 25cm baking tray.
- Mix flour, yeast and salt together.
- Mix water and oil together.
- Make a well in the centre of the flour mixture and add the liquid while mixing slowly to create a dough.
- Turn out onto a lightly floured surface and knead until smooth.
- Place in a clean bowl and in a warm spot and allow to rise until doubled in size (about 30 minutes).
- Knead dough to incorporate new air – this is called knocking back the dough.
- Add half the olives, if using, and knead to incorporate.
- Cover base of the prepared baking tray with dough and set aside in a warm spot to rest for 30 minutes.
- Preheat oven to 200°C.
- Make indents in dough using your fingertips.
- Sprinkle with salt flakes and remaining olives, if using, or decorate with herbs and vegetables at this point if you like to recreate Insta-worthy focaccia art.
- Whisk water and olive oil until emulsified and brush over focaccia. Set aside for 20 minutes.
- Bake for 25-30 minutes.
- Remove from baking tray and cool on a wire rack.
- Serve with good-quality olive oil and balsamic vinegar.