Dualit Product Recipe

Olive and Rosemary Focaccia

Focaccia is a flat oven-baked Italian bread, which may be topped with herbs or other ingredients. Focaccia is popular in Italy and is usually seasoned with olive oil and salt, it's easier to bake than you think!
Serves: 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.