kalamata olive & rosemary focaccia

kalamata olive & rosemary focaccia

ingredients

500g high protein white bread flour

450ml warm water (at 100°f)

7g yeast

1 tsp honey

1 tbsp olive oil

2 tsp sea salt

toppings

20 pitted Kalamata olives

2 sprigs rosemary

Sea salt

Olive oil

method

in a mixing bowl combine warm water, yeast, honey and oil

whisk to combine

add the flour and salt and mix until combined

cover the bowl with cling film and rest for 15 minutes in a warm place. Perform the first set of stretch and folds then proof for another 15 minutes

repeat the stretch and fold and proof for a further 15 minutes

do a third stretch and fold then cover and transfer to the fridge

refrigerate overnight

transfer the dough to a lined and oiled baking tray, letter fold the dough and flip it onto its smooth side. Pull the sides of the dough slightly outwards then cover with a lid high enough to allow for the rise. Proof for 4 hours in a warm place

with oiled fingers, dimple the dough

add toppings and bake for 30 minutes at 200°c or until nicely coloured on top and the bottom!

transfer to a wire rack to cool for 10 minutes then cut and enjoy