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A Summer Staple: Olive and Rosemary Focaccia

Warm summer evenings call for al freso dining, accompanied by homemade focaccia. Enjoy this fresh and herby focaccia, topped with Kiwi Artisan olives, created by the talented Maya & Chelsea.

Total time 45 minutes
Servings 4-6 servings
A Summer Staple: Olive and Rosemary Focaccia

Ingredients

  1. 1/2 cup semolina flour
  2. 2_1/2 cups bread flour
  3. 1 sachet instant yeast
  4. 50ml extra virgin olive oil
  5. 1 teaspoon sugar
  6. Toppings (this is the fun part, don't be scared to get creative!):
  7. Kiwi Artisan Truffle Infused Olives
  8. Rosemary
  9. Sea Salt

Instructions

  1. Combine yeast, sugar and water, stir and set aside for a couple of minutes until it's frothy
  2. Add both flours and a pinch of sea salt
  3. Mix either by hand or on a low setting with your mixer - slowly pouring in the yeast - until the dough is soft and light
  4. Place in an oiled bowl and cover with tea towel to prove for 40mins or until it's doubled in size
  5. Before removing from the bowl knock it down (literally make a fist and push it down a couple of times)
  6. Transfer to an oiled cast iron pan (cast iron gives it the crispy bottom crust)
  7. Time to get your hands dirty! Using your fingers, make dimples across the dough. Drizzle with olive oil and sea salt - cover with your tea towel for another 30mins. Pre heat your oven to 220C
  8. Add your toppings and cook in the oven for 20-25mins
  9. Remove from the oven, serve with olive oil and sea salt.

Featured Ingredients

A Summer Staple: Olive and Rosemary Focaccia

January 26, 2024 – Kiwi Artisan

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