Olive and Herb Focaccia

This delicious bread can be made in so many ways and is a great treat at a party or braai. It tastes delicious and looks impressive. And it cannot be simpler.

The basic ingredient is bread dough. Now if you already bake a lot or know how to make a delicious dough, just take a look at the topping section and prepare the dough your own way—yeast or Sourdough bread will work. But if you are ready to start your baking journey, this is a simple, easy to follow, recipe. And this dough is a basic dough that will make a great “normal” loaf in the oven or even a “potbrood” (fire baked bread).

Basic bread dough is very simple to make and once you get the hang of how it should feel, then measuring by feel will become easier. For the first time, measure the ingredients to get the feeling and then next time, you can start experimenting. For a softer bread you can substitute some or all of the water with milk.

(If you are still a little daunted by the idea of kneading your own bread dough, check your local supermarket or bakery for some ready to bake fresh dough.)

INGREDIENTS

For the bread dough

500g white bread flour 10g sachet instant yeast

1 level tsp salt 300gr warm water

2 tablespoons vegetable or olive oil

For the topping

Olives - Cut in half Garlic (Fresh or minced)

Herbs of your choice (fresh or dried) Butter or olive oil

Salt and pepper to taste

Instructions

Tip the flour into a bowl, add the yeast and salt and stir.

Add the oil and 300g warm water. Mix to make a smooth dough.

Turn out onto a floured work surface and knead for 5 minutes, or until the dough is springy to the touch. Alternatively, if you have a stand mixer with a dough hook (that one that if you have never baked bread will be right at the back of the cupboard) , you can mix the dough in the mixer. Start on lowest setting until everything is mixed and then speed up to 1 or 2 and knead this way until springy. Will take about the same amount of time as kneading by hand.

Place in an oiled bowl, cover with a tea towel and leave in a warm spot for 1 to 2 hours, until doubled in size. A microwave with the door ajar and the light on or your oven with only the light turned on are both great places if it is really cold in your kitchen. OR you can turn your oven on a while to just start heating up , should just feel warm when you put your hand inside, and then place the covered bowl in there.

Once risen, take the dough out and knead again, just a little, to knock back’.

Using a baking sheet, form your focaccia in a square with your fingers. Dough should be uneven. Poke some holes in with your fingers. If it keeps on shrinking back, just leave it for 5 to 10 minutes, covered with plastic or a damp towel and try again.

Add your toppings

Let it rise again for at least an hour or even longer. You can even put it in the fridge overnight

Bake for around 20 minutes at 200 °C until golden Brown.

Take out of the oven and brush with a little olive oil or melted butter while still hot.

Serve immediately or wait to cool down. You can serve with hummus, olive oil and dukkah or just as is.

To prepare the toppings.

Cut the olives in half and remove the stones.

If you are using fresh herbs, cut them finely and remove any stems. Dried herbs can work as well. Any of your favourites can work, but we like to use parsley, rosemary or coriander fresh from the garden, or a mixture of the above. Thyme is also great with olives.

If you are using fresh garlic, mince that finely as well, but minced garlic from the store can work too, or leave it out if you prefer.

Mix your herbs and garlic with melted butter or with olive oil and coat your dough. Don’t be afraid to have some of the lovely mixture pool a bit in the indents on the dough. Put the olives on and season with ground Black pepper and salt to taste. Remember that there is already salt in the dough as well and you can always add more salt on top after baking!