Ingredients:
600g Plain flour
450g warm water
20g Blu Estate Reserve EVOO, plus more for greasing
1/4tsp Instant dried yeast
Pitted Kalamata Olives, to your liking
6g Sea salt, plus more for topping
Dried Oregano
Method:
1. Mix salt and warm water together, set aside.
2. To the bowl of a stand mixer, ass the flour and yeast and incorporate together. Add Blu Estate’s Reserve EVOO and the salted warm water. Mix thoroughly. The dough will be quite sticky.
3. Add the dough into a well-oiled bowl. Allow the dough to sit for 10 minutes, covered with a tea towel. Then start the ‘stretch and fold’ process. Grab part of the dough and pull upwards in a stretch motion, then when lowering, direct the dough to ‘fold’ over to the opposing side. Continue this until you’ve completed a full circle of the dough. Then flip the dough over entirely so the seams of the dough are on the bottom. Allow to rest for 20 minutes (covered) and continue this process two more times.
4. Leave the dough to rest and rise, preferably in a warm spot until doubled in size. Keep the bowl covered in glad wrap and lay a tea towel on top.
5. Once the dough has risen, transfer to a well-oiled baking dish or a dish lined with baking paper which is also oiled. Allow the dough to sit for 15-20 minutes before trying to spread it out in the dish. Once the dough has been spread, allow it to rise. Once it has risen (doubled in size), drizzle with more of Blu Estate’s Reserve EVOO and make dimples in the dough. Sprinkle with dried oregano and salt, then gently distribute the Kalamata olives.
6. Place into a pre-heated oven (170oC) for approximately 25-30 minutes. If you feel the focaccia isn’t ready yet allow it to continue baking but keep an eye on it.
7. Once cooked, allow to cool before cutting.
NOTE: Cooking time can vary depending on a number of reasons; every oven is different, some may run hotter than others. The baking dish you use can also affect the cooking time.
