Black Olive Foccacia - by Gynelle Alves

This is a very basic recipe. Eat it warm, dipped in some quality olive oil or lightly toasted with soup or topped or stuffed with sandwichy things.

Ingredients - Basic:

3 tsp active dry yeast / fresh bakers yeast

1 tsp sugar

5 cups all-purpose flour

11/2 tsp salt

2-3 tsp herbs (rosemary / sage / thyme – fresh or dried)

1/2 cup olive oil + a bit more for brushing

1 1/2 warm water

Toppings (Optional):

Olives / chopped garlic / sun-dried tomato / finely sliced onions / paprika flakes / parmesan / coarse sea or black salt / slivers of cured meats…

Method:

Mix the yeast, sugar and lukewarm water. Set aside for 5-10 minutes. In a big mixing bowl add flour, salt and olive oil and mix. Add yeast mixture and knead into soft dough. If too sticky, knead in a little more flour. Form this into a ball. Oil your hands and gently rub them over the ball, oiling it entirely. Cover the bowl with a damp cloth and leave to rise in a warm, dry place for an hour, till your dough has nicely puffed up to twice its size.

Oil and lightly flour your baking tray. Punch your dough down gently with fists, and press into the tray. Add herbs and optional toppings and press these into the dough. Cover lightly and let sit for half to one hour. When the time is almost up, preheat your oven to 200 degrees C. With your fingertips, poke the dough to dimple it and generously brush with olive oil. Bake for 40-45 minutes till done and golden on top. 

Transfer to a rack and while still warm brush with a little more olive oil, sprinkle with salt, cut into squares and eat!