Ingredients:
- 1000g Cotswold Premium Pizza Flour
- 20g Fine Salt
- 12g Dried Yeast
- 660g Water
- 290g jar of Nocellara Olives
- 4 Cloves of Garlic
- 1 Lemon
- Olive oil (for marinating the olives and drizzling)
- Flaky Sea Salt (for sprinkling)
Cotswold Marinated Olive Focaccia Recipe
Cotswold Marinated Olive Focaccia Recipe
This recipe makes a monster focaccia! You are welcome to halve the recipe but make sure to use a smaller baking tray to avoid the focaccia drying out too much in the oven. The focaccia can be cut into portions and frozen so it's great for sandwiches too!
- Baker: Sophie Carey
- Makes: 1 XL focaccia
- Prep time: 40 Minutes
- Bake time: 45 Minutes
- Flours used: Matthews Cotswold Premium Pizza Flour
Cotswold Marinated Olive Focaccia Method
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To make the focaccia dough - get the flour, fine salt, water, and yeast into a stand mixer fitted with a dough hook attachment and mix on a slow speed for 4 minutes or until all the ingredients are combined.
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Turn up the mixer to a medium speed and let it run for another 7-8 minutes, until the dough is shiny and stretchy.
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Tip the dough into either a large mixing bowl, or I like to use a massive Tupperware box. Cover and leave to rise for 7-8 hours.
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During the first 3 hours of the rise, complete 3-4 stretch and folds. This is where you get damp hands underneath all the dough and stretch it upwards, then fold it in on itself. Each set of stretch and folds consists of this motion completed 3 times over.
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To make the marinated olive topping, drain and pit the olives, tearing them into smaller pieces. Use a potato peeler to peel the rind from the lemon and smash the garlic cloves with the back of a knife. Put all these ingredients into a small saucepan and cover with olive oil - gently heat for 5-10 minutes without letting the oil simmer. Leave to cool.
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After 7-8 hours, the dough should be well risen, bubbling, and jiggly. Preheat the oven to 200 degrees Celsius then line a baking tray with baking paper. Make sure the tray you use has enough of a lip to it to prevent the dough from spilling over.
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Gently tip the dough out onto the lined baking tray and drizzle it with a bit more olive oil. Over the next hour, use your fingers to ‘dimple’ the dough 3 times. Repeating this process with small resting periods in between means the gas cells will inflate well and you’ll get a delicious ripple of olive oil through the focaccia.
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Top the focaccia with the marinated olives and garlic, leaving the lemon peels behind. Drizzle with more olive oil from the saucepan and sprinkle over a little flaky sea salt.
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Bake for 40 minutes or until golden brown and bubbled up. When you remove it from the oven, drizzle it one final time with the last of the olive oil left from marinating the olives.
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Slice and serve!
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