Easy Focaccia, Olive, Walnut, Feta & Wild Thyme…..
April 3, 2015
Dating back to early Roman times the Focaccia flatbed was originally cooked in the ashes of the fire, in the hearth. Love its adaptability to re-create itself in so many beautiful ways, simple with coarse sea salt, herbs, drizzled with oil, filling each little nook and cranny. Today's version, green & black olives, crumbled with feta and smashed walnuts, epic sharing bread and easy to make, what will you top your focaccia with ?
- Prep: 20 mins
- Cook: 15 mins
- Yields: 1
Place the flour, yeast, sugar and salt into a large mixing bowl, combine well. Add the olive oil to the warm water and pour it into the flour mix. Stir with a large wooden spoon and get involved with your hands to bring it all together to a rough dough.
Turn the dough out onto a lightly floured surface and knead for around 5 minutes to make a smooth pliable and soft dough. Lightly oil the mixing bowl and place the dough in it, cover with oiled cling film and leave for an hour in a warm area, until doubled in size.
Lightly oil and scatter a few sea salt flakes on a large baking tray about 36cm x 24cm, turn out the dough onto a lightly floured surface add half the olives, feta and walnuts. Knock it back with your knuckles, combining the filling. Press the dough out into a rough rectangle on the tray and spread it out, rustic is great, cover with oiled cling film and place in a warm area to prove for 30 minutes. Heat your oven to 220c or 200c fan, gas 7. The focaccia will be puffed up and spongy. Use your finger to poke dimples into and all over the dough and scatter the remaining olives, feta and walnuts. Scatter with the picked thyme leaves, drizzle with plenty of oil, seeping into the dimply holes, scatter sea salt flakes and freshly milled black pepper. Bake in the centre of the oven for about 15-20 minutes or until risen and golden.
Serve warm with ripped Greek basil and devour.