Our friends from Ironclad recently stayed with us at Rangihoua Villa and cooked up a feast to share between friends. This delicious Olive Focaccia bread, made with our Allpress Waiheke Blend and Mikes Manzanillo Olives is a simple, no knead recipe to complement any meal, or just enjoy dipped in EVOO.
1 c warm water 1 t maple syrup 1 t yeast ½ t salt 2 ½ c white flour, regular or gluten free.
¼ c Allpress Olive Groves Festive Blend EVOO3 sprigs rosemary Large handful of Allpress Mikes Manzanilla Olives Rock salt
In a bowl, mix all dough ingredients together with a spoon. The mix should be sticky. Leave to rise, covered, in a warm place for 1 hour.
Drizzle EVOO in the bottom of your Ironclad Legacy Pan. Place the risen dough into the middle of the pan in a lump and turn oven in the pan so both sides are covered in olive oil.
Using your fingertips dig into the dough, right to the bottom of the pan so the olive oil oozes up through the holes and spread the dough out to the edges of the pan.
Sprinkle with rosemary and rock salt and poke the olives into the dough then leave to rise in a warm place for 30 minutes.
Bake for 15 - 20 minutes at 220°C. If the top is browning faster than the bottom you can flip the bread over to finish browning the top.