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Mediterranean focaccia with black olives, red onions and rosemary


  • 500g plain flour
  • 1 sachet (11g) dried yeast
  • 1/2 tsp salt
  • 300ml warm water
  • 100ml olive oil
  • 15 sprigs fresh rosemary
  • Extra flour

To finish

  • 1 large red onion, chopped and cooked
  • 15 large black olives
  • 1 heaped tsp coarse salt


Place the flour, dried yeast, salt and 2 tablespoons of the olive oil into a food processor and pulse for 3 seconds. Pour in most of the water and turn on again, mixing till you have soft dough. Add the remaining water if needed to bind the focaccia dough. Turn the dough out onto a floured work surface, and knead the dough till soft for at least 5 minutes. Form into a ball. Grease a large bowl with some of the remaining olive oil and place in the dough. Brush the top with some more oil, cover with cling film, and leave to rise for 45 minutes, or double in size. Turn the dough out onto a floured surface again and knock out the air, flattening the dough. Add the cooked onion, and fold in. Roll out the focaccia, 1 inch bigger than your baking tray all around. Flour the baking tray, and lift in the dough, pushing into the sides of the tray. Leave to rise again for 20 minutes. Next, push your finger into the risen dough in 15 places making small wells. Put a sprig of rosemary into each well. Push the black olives into the focaccia and pour over all the remaining olive oil. Finally sprinkle over the coarse salt. Bake for about 25 minutes at 200`c, or until the focaccia is golden brown and cooked through. Serve either warm or cold.

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