Herb And Olive Focaccia

Bake this delicious herb and olive focaccia recipe by Curtis Stone for the family.

The ingredient of Herb And Olive Focaccia

• 1 tbsp honey
• 2 7g sachets dry yeast
• 2 cups warm water
• 1 2 cup olive oil
• 4 1 2 cups plain flour plus extra for kneading
• 1 tbsp salt
• 1 3 cup olive oil extra
• 3 sprigs thyme
• 3 sprigs rosemary
• 10 12 pitted kalamata olives
• 8 10 whole garlic cloves peeled
• 200g cherry tomatoes halved
• 1 tbsp coles brand fennel seeds
• 1 2 tsp coles brand chilli flakes
• extra olive oil for serving

The Instruction of herb and olive focaccia

• combine the honey yeast and water in a large bowl stir and allow the mixture to stand for 5 minutes or until frothy add the oil flour and salt and mix lightly for a couple of minutes until dough comes together
• turn mixture out onto a lightly floured surface and knead for 3 4 minutes or until smooth and elastic and dough bounces back when poked place dough into a large bowl drizzle over extra oil cover with plastic wrap and allow to prove for 1 hour or until doubled in size
• press dough out onto a large oiled tray and poke in thyme and rosemary leaves olives garlic cloves tomatoes fennel seeds and chilli flakes season with pepper allow to prove again for around 40 minutes meanwhile preheat oven to 200u25e6c 180u25e6c fan
• bake focaccia for 25 minutes or until golden brown and the base sounds hollow when tapped serve drizzled with oil cool on a rack and then cut into squares

Nutritions of Herb And Olive Focaccia

fatContent: 631 916 calories
saturatedFatContent: 30 5 grams fat

carbohydrateContent: 4 4 grams saturated fat
sugarContent: 80 7 grams carbohydrates
fibreContent: 4 1 grams sugar
proteinContent: n a
cholesterolContent: 11 6 grams protein
sodiumContent: n a

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