Citrus - Olive Foccacia

By • February 9, 2011 • 1 Comments

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Author Notes: Pass the kneading please - me, I'm lazy, I've never been one to release my frustrations by mixing flour, yeast and water, a good cry soothes my soul much better. The pleasure of watching dough go from shaggy mass to elastic ball is not at all my trip, I'd much rather a glass of coke and so when I discovered no-knead recipes, I knew my prayers were answered. This is a simple recipe that avoids all the 'trappings' of breadmaking (sorry hardcore breadies) and produces superb results. Considering...........Kitchen Butterfly

Makes a large tray of focaccia

  • 350 - 400g strong white flour
  • 20 g fresh yeast
  • 1 tablespoon caster sugar
  • 1 cup lukewarm water
  • 1/2 teaspoon fine sea salt
  • 1/3 cup lemon or orange olive oil, warmed with 2 thyme sprigs steeped in till fragrant, then discarded
  • 2 tablespoons fresh lemon thyme, cut finely
  • 6 kumquats, membranes and insides removed, skin finely chopped
  • A tin of pitted black olives and some green ones if you like
  • 1/3 cup chopped raw almonds, optional
  1. Put half of the flour in a large bowl and crumble in the fresh yeast, then add the water and salt. Add the all the oil but 2 tablespoons and combine with a dough whisk or wooden spoon. Then stir in as much of the remaining flour as it will take to form a soft, sticky dough.
  2. Allow dough to rest, slightly covered at room temperature for a couple of hours till the dough is risen and then starts to fall. Refrigerate overnight, if you like or proceed to next step.
  3. Gently put dough on floured surface and flatten out. Chop 10 - 12 olives and add them, the chopped kumquats, freshly chopped lemon thyme and the almonds, if using to the dough. Slowly knead till ingredients are incorporated in the dough. Place in a lightly oiled, large bowl and oil the top of the dough as well. Cover with cling film and leave to rise at room temperature for an hour, or until doubled.
  4. Then ready for the final step, grease a 33 & 20 cm baking pan and place the dough onto it. Roll out or pat dough to fill the tray. If you feel resistance when rolling out the dough, let it rest and then continue. When done, press down to form regular/irregular indentations on the top of the dough
  5. Brush on the reserved 2 tablespoons of lemon or orange oil and press the olives into the indentations. Sprinkle with a pinch of salt and then cover and let rest in a warm place.
  6. While the dough is resting, preheat the oven. Once the dough is risen, bake in the oven for 12 - 15 minutes or until the top is a gorgeous golden colour. Serve warm, after a short rest as you please
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Tags: flatbread, Italian

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Oh, how beautiful.