Buffet Olives - Homemade Focaccia Bread with Buffet Green Pitted Olives - The largest Table Olive producer in South Africa

Buffet Olives - Homemade Focaccia Bread with Buffet Green Pitted Olives - The largest Table Olive producer in South Africa

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Homemade Focaccia Bread with Buffet Green Pitted Olives

INGREDIENTS

A baking sheet (tray) lined with parchment paper A food processor 2 cups of warm water 2 teaspoons instant dry yeast (7g/one sachet) 3 1/2 cups bread flour (420g) 1 cup all-purpose flour (120g) A good handful of Buffet Green Pitted Olives (+- 20) halved 3 tablespoons good quality olive oil, plus a little more for drizzling 1 teaspoon caster sugar 1 teaspoon fine salt 1 tablespoon chopped fresh rosemary, plus a little more for sprinkling A pinch of good quality sea salt flakes (preferably Maldon if you have)

METHOD

1. Line your baking sheet (tray) with parchment paper (up and over the edges slightly) and gently grease with a thin layer of olive oil. 2. Place the 2 cups warm water into the bowl of your food processor. Add the yeast and sugar, stir with a fork and allow to stand for 10 minutes (don’t worry if it goes frothy...this is normal). 3. Once the yeast has rested and dissolved, add the flour, fine salt, the tablespoon chopped rosemary and 3 tablespoons olive oil. 4. Knead the dough on medium speed (using your dough hook attachment) until it forms a smooth, elastic ball that is not too sticky to the touch (this will take about 5 minutes). If your dough is still sticky, add a little extra flour by the tablespoon and knead again until you have the right consistency. 5. Using oiled fingertips, gently press the dough out onto the parchment paper and all the way to the edges. Using your thumb, make indentations all over the dough (press down about half way through the dough). 6. Drizzle generously with olive oil and sprinkle over the olives, extra rosemary and the salt flakes. 7. Cover with a clean kitchen towel and allow to rise in a warm area until it doubles in size, about 2 hours. 8. Preheat the oven to 220 degrees C. 9. Place your bread in the centre of the oven and bake until brown and crusty, +- 20 minutes. 10. Allow your bread to stand for a couple of minutes before serving slightly warm.

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INGREDIENTS

A baking sheet (tray) lined with parchment paper A food processor 2 cups of warm water 2 teaspoons instant dry yeast (7g/one sachet) 3 1/2 cups bread flour (420g) 1 cup all-purpose flour (120g) A good handful of Buffet Green Pitted Olives (+- 20) halved 3 tablespoons good quality olive oil, plus a little more for drizzling 1 teaspoon caster sugar 1 teaspoon fine salt 1 tablespoon chopped fresh rosemary, plus a little more for sprinkling A pinch of good quality sea salt flakes (preferably Maldon if you have)

METHOD

1. Line your baking sheet (tray) with parchment paper (up and over the edges slightly) and gently grease with a thin layer of olive oil. 2. Place the 2 cups warm water into the bowl of your food processor. Add the yeast and sugar, stir with a fork and allow to stand for 10 minutes (don’t worry if it goes frothy...this is normal). 3. Once the yeast has rested and dissolved, add the flour, fine salt, the tablespoon chopped rosemary and 3 tablespoons olive oil. 4. Knead the dough on medium speed (using your dough hook attachment) until it forms a smooth, elastic ball that is not too sticky to the touch (this will take about 5 minutes). If your dough is still sticky, add a little extra flour by the tablespoon and knead again until you have the right consistency. 5. Using oiled fingertips, gently press the dough out onto the parchment paper and all the way to the edges. Using your thumb, make indentations all over the dough (press down about half way through the dough). 6. Drizzle generously with olive oil and sprinkle over the olives, extra rosemary and the salt flakes. 7. Cover with a clean kitchen towel and allow to rise in a warm area until it doubles in size, about 2 hours. 8. Preheat the oven to 220 degrees C. 9. Place your bread in the centre of the oven and bake until brown and crusty, +- 20 minutes. 10. Allow your bread to stand for a couple of minutes before serving slightly warm.