Rosemary Olive Focaccia

Focaccia is a fluffy, crispy Italian flatbread packed full of flavor.

I like to make it with rosemary and olives, but you can also top it with tomatoes and oregano, garlic and thyme, or whatever you like. The key is lots of patience with the dough and a generous amount of olive oil.

This is also the technical challenge for the second season of the Great British Bakeoff Bread Week.

The assignment was to bake Paul Hollywood’s focaccia recipe in 3 1/2 hours.

I haven’t made bread in a while, but it still tasted delicious!

Great British Bakeoff Vegan: Season 2, Episode 3 (Bread Week), Technical Challenge


Ingredients

  • 1 Tbsp active dry yeast
  • 1 tsp coconut sugar
  • 1 1/2 cups warm water (about 100-110F)
  • 4 cups flour
  • 1 1/4 tsp salt
  • 2 Tbsp olive oil, plus extra for oiling
  • Handful pitted Kalamata black olives
  • Dried oregano, rosemary and salt
  • About 1/2 cup olive oil to drizzle

Directions

I like to use active dry yeast instead of instant yeast, so first bloom the yeast, sugar, and water all together for 5 minutes to form a thick foam.

Then follow Paul’s recipe here. You might need a bit more water if the dough is too dry, depending on your environment. Focaccia dough should be fairly wet.

I didn’t add more olive oil after it had baked (at 410F), since it seemed tasty enough to me. Enjoy it hot and fresh from the oven.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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