BASIL FOCACCIA

Table Memories Recipe

Download Recipe

Servings

4

Ready In:

2hrs 45min

Calories:

610

Good For:

Dessert

Recipe Story

There’s something comforting about the aroma of freshly baked focaccia drifting through the kitchen — that mix of olive oil, sea salt, and warm dough that feels like a hug from home. This basil focaccia is all about the simple pleasures: kneading by hand, pressing your fingertips into soft dough, and watching it rise to golden perfection. Topped with juicy heirloom tomatoes, briny olives, and a drizzle of fragrant olive oil, it’s a celebration of rustic Italian flavours — best enjoyed warm, torn apart at the table, and shared with good company.

Ingredients

  • 300ml warm water

  • 8g dried yeast

  • 2 teaspoons caster sugar

  • 60ml olive oil

  • 450g cake flour

  • Maldon salt

  • Fresh cherry/heirloom tomatoes

  • Kalamata olives

Instructions

Mix water, yeast, sugar and 30ml olive oil together and leave in warm place for 5 min to froth.

Mix flour with pinch of salt, make a well in the middle and pour yeast mixture in.

Bring dough together with hands and knead for about 10–12 minutes until dough becomes elastic.

Place in oiled bowl, cover and prove in warm place until dough has doubled in size for about 45 minutes.

Knock dough back and knead again for a few min then push into an oiled 20x30cm baking tray.

Cover again and prove for a further 20 minutes until doubled in height.

Make dimples in the dough with your fingers, brush with olive oil and push in the olives and tomatoes.

Sprinkle over rosemary and salt and drizzle with some olive oil.

Bake in preheated oven at 200°C for 25–30 minutes or until golden and base sounds hollow when tapped.

Tear fresh basil sprinkle over. Drizzle more olive oil over and serve.

Nutrition

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar

  • Protien 35% 35%
  • Carbs 76% 76%
  • Calories 12% 12%