Easy Focaccia Bread
Green Olive Company
Serves 8 - 10
Breads
An easier take on Giuseppe's Focaccia Bread from Great British Bake Off ™ Season 12. This version uses a single bread flour and skips the yeast bloom, swaps the three bulk rises and stretch-and-folds for one simple rise, and merges the oil glaze into a final drizzle — keeping the airy, dimpled crumb and the cherry tomato, olive, and rosemary top that make it focaccia.
Ingredients
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- 500g strong white bread flour
- 7g SAF red instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 350ml warm water (105-110°F)
3 tablespoons Green Olive Company olive oil (any infused variety)
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- 250g cherry tomatoes, halved
- 100g green olives, pitted
- 2 cloves garlic, crushed
- 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried)
- 2-3 tablespoons Green Olive Company olive oil (any infused variety), for drizzling
- Flaky sea salt, to finish
- Freshly ground black pepper
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- Large mixing bowl
- Wooden spoon
- 9x13 inch baking tray
- Damp tea towel
Directions
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- In a large bowl, combine the bread flour, instant yeast, sugar, and salt. Pour in the warm water and Green Olive Company olive oil (any infused variety). Mix with a wooden spoon until a shaggy, sticky dough forms, then bring it together by hand in the bowl for 1-2 minutes.
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- Cover the bowl with a damp tea towel and leave in a warm place for about 75 minutes, until roughly doubled in size and airy.
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- Generously oil a 9x13 inch baking tray. Tip the dough in without knocking out the air, then gently stretch and press it to fit the tray using oiled hands. Cover and rest for 30 minutes, until puffy.
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- Heat the oven to 425°F (220°C). Using oiled fingertips, press deep dimples all over the dough, almost to the base of the tray. Scatter over the cherry tomatoes, olives, garlic, and rosemary, pressing them gently into the dimples. Drizzle generously with olive oil and season with flaky sea salt and black pepper.
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- Bake for 20-25 minutes, until golden brown and the internal temperature reaches 200°F. Cool in the tray for 10 minutes, then cut into squares and serve warm.
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