Traditional Focaccia Bread

Traditional Focaccia Bread

Traditional Focaccia Bread

1 hour

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Details
  • Serving Size:   12
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   5 Points
Cuisine
  • Mediterranean
  • Italian
  • European
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Ingredients
  • 3.5 cups all purpose flour
  • 1 tbsp Instant Dry Yeast
  • 1½ tsp Salt
  • 5 tbsp Extra Virgin Olive Oil
  • 1¼ cup Water
  • 1/3 cup pitted black olives
  • 1/3 cup pitted green olives
  • A few Sprigs of Thyme (See note 5)
Instructions

In a mixing bowl, combine sifted flour, instant dry yeast, salt and olive oil.

Add water and using your hand, bring the dough together.

Transfer dough onto a well-floured surface and knead by hand for 5 minutes. You will get soft and elastic dough.Oil the same bowl with olive oil and place the dough in. Cover it with plastic wrap and let rise until it has doubled in size (30-60 minutes, depending on the room temperature).Once the dough has doubled in size, transfer it onto a baking tray lined with baking paper. Using your hands, spread/stretch the dough across the tray so it’s about 1 inch/ 2.5 cm thick. Use your knuckles to make a lot of wells on its surface. Fill them with pitted olives.

Pour over some extra virgin olive oil and season with chopped thyme and a pinch of salt.

Bake in a preheated oven at 400°F/200°C for 25 minutes or until ready. The focaccia should be golden brown and hard on the outside and soft on the inside. A perfect focaccia will spring back when pressed down between fingers (once cut).

Let it cool completely before serving.

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