One of my fave places in the world to eat is a restaurant in Chiswick in West London called La Trompette. Not only are they an AMAZING restaurant, but they have beautiful little pieces of bread that they present to you in a basket about the size of your table. Okay, maybe that’s a slight exaggeration, but it’s big. And my favourite of the breads are their beautiful little olive focaccia hunks of bread.
This was my take on olive focaccia, it’s not quite as light as La Trompette’s, but it was pretty yummy all the same. Also, this baked up HUGE. The photo does not do it justice in the slightest. See that knife? That knife is as long as my forearm. Anywho, it’s yummalicious, try it out. I adapted the recipe from Elizabeth Guy’s basic focaccia recipe.
1.5kg/3Ib 5oz strong white bread flour
1 x 7g/6¼oz sachet dried yeast
50ml/2fl oz olive oil, plus a little extra for oiling
570ml/20fl oz/1 pint warm water
2tbsp dried rosemary
Handful of black olives, pitted and chopped roughly
Fresh rosemary sprigs
2 tbsp olive oil
Coarse sea salt
1. Combine the flour, yeast, olive oil and salt.
2. Add the water to make a soft dough, then add the chopped olives and the dried rosemary. Knead until the olives and rosemary are combined, and the dough is smooth and shiny.
3. Transfer to an oiled bowl, cover with a tea towel and leave in a warm place for about an hour until well risen.
4. Tip the mix out onto a floured surface and knead to knock out any air pockets. Roll the dough into an oval-like shape about 2cm/¾in thick. Transfer to an oiled baking tray.
5. Firmly press your fingers into the surface to ‘pit’ the surface. For the topping, drizzle with olive oil, lightly grind sea salt over the top and sprinkle over some fresh rosemary.
6. Cover with a tea towel and set the loaf aside for another 20 minutes.
7. Preheat the oven to 200C/400F/Gas 6.
8. Transfer the loaf to the middle shelf of the oven and cook for about 15 minutes until golden brown.
9. Indulge yourself.
Best served with a little olive oil, sea salt and balsamic vinegar. Dip and munch, yo. Dip and munch. Until next time, peace and love.