Daisy Lane Bakery Rosemary-Olive Focaccia
RECIPE
Servings 10 | Prep Time 1 hour | Total Time 3 hours
INGREDIENTS
105 ml olive juice + 600 ml purified (not tap) water (warmed in microwave)
3 tsp rapid rise yeast
790 g all-purpose flour
2 T vital wheat gluten (if you like your focaccia extra chewy, add an extra Tablespoon of vital wheat gluten)
3 tsp Diamond kosher salt
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Small bowl of water to dip your hands in when folding the dough onto itself while it is proofing.
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3 T olive oil for bottom of pan
2 T olive oil for drizzling on top
100 gm (approximately 50) green Castelvetrano olives, cut in half and dried between paper towels
2 T Fresh Chopped Rosemary
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2 1/2 tsp Maldon Salt (to sprinkle on top right before baking)
DIRECTIONS
Place the 3 tsp of rapid rise yeast In the bowl of an electric stand mixer. Add all of the olive juice + warm water mixture and let sit 10 minutes.
While the yeast is beginning to foam, combine the flour, vital wheat gluten, with a whisk.
Add the flour mixture to the bowl and, using a dough hook, begin mixing on low. When combined, start adding the 3 tsp of diamond kosher salt.
“Knead” the dough in the electric mixer for 8 minutes; it will produce a very wet and sticky dough.
Prepare a large metal bowl, by lightly greasing the inside with olive oil.
Transfer all of the dough to the metal bowl and cover with a disposable plastic shower cap or plastic wrap and set a timer for 1 1/2 hours.
Three (3) times during the first hour of the resting period, you will gently manipulate the dough by dipping your hand in a bowl of warm water, and fold the dough onto itself, by pulling an edge up and into the middle and then rotating the bowl multiple times until you end up where you started. Re-cover the bowl.
While the dough finishes resting, cut the olives in half and thoroughly dry them using paper towels; set aside.
Pre-heat the oven to 475 degrees F with a middle rack.
Prepare the fresh rosemary by cutting the rosemary up into tiny pieces and measuring out 2 T. Set aside.
For the last 1/2 hour of the 1 1/2 hour period, let the dough sit covered and un-touched.
Prepare a 12” x 18” sized cookie sheet pan by generously spreading 3 T of olive oil on the bottom and inner edges.
When the dough has puffed up with lots of bubbles, un cover the bowl and transfer all of the wet dough onto the greased cookie sheet.
Spread the dough out with your fingers.
Evenly and lightly proceed with placing the olive halves onto the dough.
Next, evenly distribute the rosemary pieces on top of the olives/dough.
Drizzle with 2 T of olive oil.
Finally, with your fingers, evenly distribute the 2 tsp of Maldon Salt.
Place the cookie sheet with the unbaked focaccia into the oven and bake for 22-25 minutes.
Let cool in the pan for 10 minutes then use a metal spatula to scrape the focaccia bottom from the pan. Use a pair of scissors to cut the focaccia.
Serve immediately or re-heat, later, by warming the bread in a 375 degree F. oven for 5-7 minutes.
