Club Dualit

Dualit Product Recipe:

Olive and Rosemary Focaccia

2 focaccias Prep: 20 min Rest: 60 min Bake: 15-20 min
  1. 200ml Luke-warm water
  2. ½tsp Sugar
  3. 2tsp Dry Yeast
  4. 2 cups Plain flour
  5. 1tsp Salt
  6. 1½tbsp Olive oil
  7. 1 small jar Pitted olives
  8. 3 sprigs Rosemary
  9. Sea salt flakes
  10. 2 baking sheets

  • Combine the water, sugar and yeast in a jug; stir to combine. Cover mixture and place in a warm area for about 10 minutes until the mixture is frothy.
  • Place the flour and salt in the Mixing Bowl. Add the yeast mixture and olive oil. Using the Dough Hook, mix on low speed (1-2) for about 2 minutes or until combined and mixture forms a ball. Continue kneading for 8 minutes.
  • Remove dough from the bowl. Lightly grease the bowl and return dough. Cover; allow to rise in a warm area for about 1 hour or until doubled in size.
  • Preheat oven to 200oC/400F/Gas 6. Grease and line 2 oven trays with baking paper.
  • Punch the dough with your fist to knock out the air. Cut the dough in half. Roll each piece on a lightly floured surface into a 20 x 25cm rectangle. Place on prepared trays. Top each focaccia with olives, rosemary. Sprinkle with sea salt and olive oil.
  • Bake for 15-20 minutes or until cooked through. Serve warm, cut into pieces.
  • Make-ahead: Make and freeze the bread up to 1 month ahead.

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