I made this yeast risen focaccia (on the left) a little while ago but posting it now to compare with the sourdough (using a pure rye starter) focaccia I baked more recently (on the right). See my next post for the recipe for the sourdough focaccia!
At the time (maybe a year ago?) this focaccia got rave reviews and was gobbled within a day. It was definitely a firm favourite. Bear in mind it makes double what is in the picture because I decided to make two smaller focaccias. I got this recipe from here and added red onion and olives.
- 500g strong white flour
- 2 tsp salt
- 7g sachet fast action dried yeast
- 80ml olive oil, plus extra for drizzling
- 250ml tepid water
- 100g olives
- 1 red onion
- 1 bunch fresh rosemary (to sprinkle on top)
- sea salt (to sprinkle on top)
1) Mix flour with yeast and salt, ensuring yeast does not directly touch the salt.
2) Add olive oil, water (may not need all so add it gradually) and chopped red onion. I added the onion to the dough mix but you can add it on top.
3) Mix and then knead using olive oil until soft and elastic. Try not to add too much flour. It will become more manageable as you knead it for longer.
4) Shape the dough into a rough rectangle. I made two smaller rectangles. Place on a greased baking tray.
5) Leave to rise (covered with oiled cling film) until doubled in size, roughly one hour.
6) Press holes into the dough with your finger. Sprinkle over rosemary (or push sprigs into the holes). Sprinkle with sea salt and top with some olives.
7) Bake for 25-30mins at 200C.
8) When lightly golden brown and sounds hollow when tapped underneath, remove from the oven, drizzle with some olive oil and let cool.