Ingredients

The following ingredients have 4 Servings
  • 3.5 cups All-Purpose Flour
  • 1 tbsp Instant Dry Yeast
  • 1½ tsp Salt
  • 5 tbsp Extra Virgin Olive Oil ((75 ml) + some extra)
  • 1¼ cup Water ((310 ml))
  • ⅔ cup Olives (Black & Green, pitted (See note 4))
  • A few Sprigs of Thyme ((See note 5))

Instruction

  • In a mixing bowl, combine sifted flour, instant dry yeast, salt and olive oil. Add water and using your hand, bring the dough together.
  • Transfer it onto a well-floured surface and knead by hand for 5 minutes. You will get soft and elastic dough (when using a stand mixer with dough attachment count with about 3 minutes).
  • Oil the same bowl with olive oil and place the dough in. Cover it with plastic wrap and let rise until it has doubled in size (30-60 minutes, depending on the room temperature).
  • Once the dough has doubled in size, transfer it onto a baking tray lined with baking paper. Using your hands, spread/stretch the dough across the tray so it’s about 1 inch/ 2.5 cm thick. Use your knuckles to make a lot of wells on its surface. Fill them with olives. Pour over some extra virgin olive oil and season with thyme and a pinch of salt.
  • Bake in a preheated oven at 400°F/200°C for 25 minutes or until ready. The focaccia should be golden brown and hard on the outside and soft on the inside. A perfect focaccia will spring back when pressed down between fingers (once cut).
  • Let it cool completely before serving.