An old recipe rehashed to make a new one. That's what this one is. We were having soup for dinner and I wanted to make a simple bread to go with it.
I decided to try my Tomato Rosemary Focaccia recipe but with garlic, olives and dried herbs. It did not take me too long and the result was yum. I am reposting the recipe here with the changes.
You need:
- 1.5 cups lukewarm water
- 3 tbsp olive oil
- 1 1/4 tsp salt
- 3.5 cups bread flour
- 1 tbsp yeast
- A large handful of sliced black olives
- 2 cloves of garlic coarsely chopped
- Less 1 tsp dried mixed herbs
- More olive oil
- 2-3 pinches coarse salt
Steps:
- Add the first five ingredients into a bowl.
- Beat it for about one minute till it all comes together into a sticky dough.
- Line a 11" x 9" tray with parchment paper and coat it liberally with olive oil.
- Scoop the dough into the tray.
- Spread the dough into all four corners. Make small indents on the surface with your fingers.
- Cover the tray with cling wrap and set aside for about 1 hour for it to rise.
- After it has risen, arrange the olive slices on the dough.
- Sprinkle the chopped garlic, herbs and coarse salt. Drizzle with olive oil on top.
- Preheat the oven to 190degrees C. Place the tray in the middle rack and bake for 30 minutes.
- Let it cool for 5 minutes and then turn it out into a wire rack to cool.
- Enjoy it warm or at room temperature.
Notes:
- I cut 2" x 1" thin slices of the left over focaccia and toasted it in the oven till crisp. The kids loved to dip it in their soup and crunch on it.
