Onion and Olive Focaccia

Ingredients

Starter

150 ml lukewarm water 

125 g Matthews Cotswold Heritage Bibury Barley flour 

1/2 teaspoon caster sugar

1/2 teaspoon dried yeast 

Dough

225 ml water 

3 tablespoons extra virgin olive oil

1 and 1/2 teaspoon caster sugar

1 teaspoon dried yeast 

375 g Strong White Bread Flour 

1 and 1/2 teaspoon of salt

Starter 

To finish:

Rosemary sprigs

Olives 

Onions, finely sliced 

Sea salt flakes 

Extra virgin olive oil

Buy the flour:

 Heritage Bibury Barley
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Strong White Flour
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Strong White Flour
£2.20 - £10.75

Makes 1

Prep time: 10-15 mins, plus proving time

Bake time: 15-20 mins

Flour used: Heritage Bibury Barley

Method :

  1. Add the ingredients to a large mixing bowl. Mix with a fork and leave to rest for at least 4 hours.
  2. Add the rest of the ingredients to the starter and knead for 5 mins if using an electric mixer, 10-15 mins if kneading by hand. The dough will be very sticky.
  3. Cover with oiled cling film and leave to prove for 2 hours.
  4. Transfer the dough to a 25cmx35cm baking tray, greased with 

a few tablespoons of oil, and spread it out to fill the tray. Leave it to rise for another 30-45 mins.

  1. Using your fingers make some deep dimples on the surface.
  2. Add fresh rosemary, olives, onions and coarse sea salt. Drizzle with a generous amount of oil.
  3. Bake in a preheated oven to 220°C/200°C fan/gas 6 for 15-20 mins.

Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit her Instagram page.



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