Traditional Focaccia Bread

Gradually add water and mix by hand until a shaggy dough forms.

Ingredients

350 mL of Water

Equipment

Mixing Bowl

Transfer the dough to a floured surface and knead by hand until smooth and elastic.

Ingredients

240 mL of All Purpose Flour

Equipment

Cutting Board

Place the dough back into the oiled bowl, cover with plastic wrap, and allow it to rise until doubled in size.

Equipment

Mixing Bowl

Plastic Wrap

Transfer the proofed dough to a baking tray lined with parchment paper and stretch it to approximately one inch in thickness.

Equipment

Baking Pan

Parchment Paper

Use your knuckles to press deep indentations across the surface of the dough, then nestle the pitted black olives into these wells.

Ingredients

15 mL of Olive Oil

15 mL of Extra Virgin Olive Oil

120 mL of Pitted Black Olives

Drizzle the dough generously with extra virgin olive oil and sprinkle with fresh thyme and a pinch of salt.

Ingredients

2½ mL of Salt

15 mL of Olive Oil

60 mL of Extra Virgin Olive Oil

5 mL of Thyme

Bake in a preheated oven at 200°C until the focaccia is golden brown and crisp.

Equipment

Oven