This classic focaccia is heightened with the addition of a delicious olive tapenade.
For the focaccia, combine yeast with the lukewarm water. Add the flour, olive oil and salt. Mix for minimum 7 min with the robot (with dough hook) until the pastry becomes elastic.
Create a ball out of the dough and put some oil on it, cover it and let it rest for 10 minutes in a warm place.
Take out the dough mixture from the plate/bowl and put in a baking paper and the plate you will use for cooking it and again rest 10 minutes. Roll it with a rolling pin, don’t push it too strong so the air doesn't escape. Let it rest for 20 minutes.
Mix the olive oil glaze ingredients together with a fork (to look like a vinaigrette).
Make holes with your finger everywhere and add the olive oil glaze inside.
Let it rest for 20 minutes. 10 minutes before the end turn on your oven 200°C fan forced. Cook it 20-30 minute in the oven until a beautiful gold color appear.
Serve on the wood plate for presentation.
For the Tapenade, put all the ingredients together and mix it with a blender. Present the tapenade in a little Jar.
This recipe has not been edited or tested by the Bake Off Food Department.
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