Rosemary and olive focaccia

We love preparing dough at Bondi, and this soft focaccia studded with olives and rosemary is fantastic as part of an antipasto plate or with a hearty soup. We used Our Bondi Olives that were picked in February then brined over the course of two months, marinated (olive oil, orange peel, garlic, fennel seed, bay, thyme) and bottled in May, then cupboard-aged for another 2 months… we also used a combination of fresh rosemary, picked from the stalk, with rosemary spines dried over the last 6 months. A variation:  adding halved cherry tomatoes or preserved artichokes or whatever you feel like!

From the garden: olives, rosemary
Recipe source: adapted from a recipe on taste.com
Serves: 8 at home or 24 tastes

What to do:

To make the dough:

• Combine the water, yeast and sugar in a small bowl and set aside in a warm, draught-free place for about 5 minutes until frothy & bubbling. Then add 2 tablespoons of olive oil.
• Place flour and half of the flaked salt in the bowl of the mixer. Make a well in the centre and pour in yeast mixture. On the lowest setting, mix for 10 minutes.
• Turn onto a lightly floured surface and knead for another minute or so until smooth and elastic. Brush a medium bowl with a little olive oil to grease. Place dough in bowl and cover with a clean tea towel. Set aside in a warm, draught-free place for about an hour until doubled in size.

 Start of lesson:

• Preheat oven to 200°C.
• Brush the pan with 2 teaspoons of remaining oil. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size. Press into the prepared pan. Cover with the clean tea towel and set aside in a warm, draught-free place to prove for 20 minutes or until doubled in height.
• Meanwhile wash & carefully dry the rosemary and pick the leaves from the stalks. Pit the olives.
• Use your finger to press dimples into the dough. Brush with remaining oil and sprinkle over the rosemary and remaining salt. Press the olives into the dough.
• Bake in oven for 25-30 minutes or until golden and the focaccia sounds hollow when tapped on base. Serve warm or at room temperature, carved into thin slices.
• While the focaccia is cooking you can make the dough for the next class before cleaning up!

Notes: Why do we wait for the yeast mixture first? What is process of doubling the dough in size called?