Recipe: Cheesy olive and rosemary focaccia

This easy to make no-knead focaccia is always a crowd pleaser. You can customise the toppings so it has all of your fave ingredients.

Recipe adapted from https://www.seriouseats.com/recipes/2015/02/easy-no-knead-olive-rosemary-pistachio-focaccia-kenji-recipe.html

Ingredients:

• 3  1/4 cups plain flour
• 1 tbsp salt
• 1 tsp dry instant yeast
• 1 1/2 cups (minus 1 tbsp) warm water
• 1/4 cup extra virgin olive oil
• 1/2 cup mixed olives pitted
• 1 cup of bococini cut in halves
• 2 tbsp fresh rosemary roughly chopped
• Sea salt flakes for seasoning

Method:

1. Combine flour, salt, yeast, and water in a large bowl. The bowl should be 4-6 times the size of the dough to allow for proofing. Mix with hands or a wooden spoon until no dry flour remains. Cover bowl tightly with cling wrap and leave on counter top to proof for at least 8 hours and up to 24 hours.
2. Sprinkle the top of the dough lightly with flour, then transfer it to a lightly-floured work surface. Form into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.
   
3. Pour half of the oil in the bottom of a big bake tray (I use the Tupperware 3.3L rectangle dish), you can also cook this in a 12-inch cast iron skillet. Transfer dough to pan, turn to coat in oil, and position seam-side-down. Press the dough around the pan, flattening it slightly. Cover tightly with plastic wrap and let the dough stand at room temperature for 2 hours.
   
4. Preheat the oven oven to 288°C. After the second round of proofing the dough should fill up most of the dish. Use your fingertips to press it around until it fills every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath.
5. Spread toppings over the surface of the dough and press down on them with your fingertips to embed slightly. I put olives, rosemary and boccocini but you can get creative and put whatever you like. Drizzle with remaining olive oil and sprinkle with sea salt flakes (not too much because the dough is already well salted).
6. Pop the bake tray into the oven and bake for 16 to 24 minutes. You know it's ready when the top is golden and the bottom is crisp. Let it cool slightly, cut in into pieces with a bread knife and it's ready to eat. 

I heart cheesy olive and rosemary focaccia!

Olives x