Olive and Onion Focaccia Flatbread

Focaccia is one of the most forgiving breads to make — generous with olive oil, dimpled by hand, and topped simply. This olive and onion version is a particular favourite.

Dough Ingredients

2 1/4 tsp active dry yeast · 1 1/2 cups warm water · 1 tsp sugar · 3 1/2 to 4 cups all-purpose flour · 1/4 cup Boutique Olive Grove EVOO · 1 tsp salt.

Toppings

1 cup pitted olives (Kalamata or our own green Mission), halved · 1 large onion, thinly sliced · 2 tbsp fresh rosemary, chopped · coarse sea salt · additional EVOO for drizzling.

Method

1. Combine warm water, sugar, and yeast. Stand 5-10 minutes until frothy. 2. Add flour, salt, and EVOO. Mix until a dough forms. Knead 10 minutes until smooth and elastic. Place in a greased bowl, cover, and allow to rise 1-2 hours until doubled. 3. Preheat oven to 200°C. Transfer dough to a greased baking sheet and stretch into a rectangle. Dimple the surface with your fingers. 4. Scatter olives and onion slices evenly. Drizzle generously with EVOO. Sprinkle with rosemary and coarse sea salt. 5. Bake 20-25 minutes until golden brown and the onions are caramelised. Cool slightly before slicing.

Serving

As an appetiser with dips. As sandwich bread. Alongside soups or salads. Or simply with more EVOO and balsamic vinegar for dipping.