Buffet Olives - Focaccia - The largest Table Olive producer in South Africa

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Focaccia

Aspiring Chef: Carol-Ann Jewell

INGREDIENTS

- 1 packet yeast - 500g bread flour - 250ml lukewarm water - 1 tablespoon sugar - 1 tablespoon salt - 125ml warm milk - 5 tablespoon oil - 1 packet Buffet Olives, drained and halved - Handful rosemary - Extra virgin olive oil - 1 tablespoon coarse salt

METHOD

Put the water, milk, oil, salt and sugar in a bowl and mix. Add flour and yeast and mix. Knead for 5 min. Add olives. Set aside to double in size. Flatten dough on prepared oven tray, sprinkle with rosemary and drizzle over extra virgin olive oil. Let rise for 20 min. Bake in oven until golden. Sprinkle with coarse salt.

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INGREDIENTS

- 1 packet yeast - 500g bread flour - 250ml lukewarm water - 1 tablespoon sugar - 1 tablespoon salt - 125ml warm milk - 5 tablespoon oil - 1 packet Buffet Olives, drained and halved - Handful rosemary - Extra virgin olive oil - 1 tablespoon coarse salt

METHOD

Put the water, milk, oil, salt and sugar in a bowl and mix. Add flour and yeast and mix. Knead for 5 min. Add olives. Set aside to double in size. Flatten dough on prepared oven tray, sprinkle with rosemary and drizzle over extra virgin olive oil. Let rise for 20 min. Bake in oven until golden. Sprinkle with coarse salt.