Black Olive and Rosemary Focaccia

  • Prep Time
    2 hours 20 mins
  • Cook Time
    25 mins
  • Difficulty
    Medium
  • Servings
    8
  • Ideal
    for
    • charcoal
    • gas
    • Q

Ingredients

  • 2 teaspoons honey
  • 7g dry yeast
  • 1 cup luke warm water
  • 2 ¼ cups strong plain flour
  • ¾ cup semolina, ground
  • 1 teaspoon sea salt
  • ¾ cup olive oil
  • 1 teaspoon rosemary, chopped
  • ½ cup black olives, roughly chopped

 

Topping:

  • 1 teaspoon sea salt flakes, extra
  • 2 tablespoons olive oil, divided
  • 20 pitted black olives (approx.)
  • 4 sprigs rosemary

Method

Step 1
In a jug, combine the honey, yeast and warm water. Stir gently, set aside for 10 minutes or until the mixture is frothy.

Step 2
Sift the bread flour, semolina and 1 teaspoon of the salt into a large bowl of a stand mixer with a dough hook. Pour in the yeast mixture and olive oil. Set the mixer on low to combine the mixture into a soft dough. Knead in a mixer for 10 minutes or turn out onto a lightly floured surface and knead by hand for 10 to 15 minutes or until the dough is smooth and elastic. The dough will be quite wet. Place the dough into a lightly greased bowl. Cover with plastic wrap and place in a warm, draught free area for an hour or until the dough has doubled in size.

Step 3
Turn dough out onto a lightly floured surface. Knock the air out of the dough. Add the chopped olives and rosemary. Knead until smooth.

Step 4
For maximum air bubbles (optional): form into an approximate 12cm x 30cm rectangle. Fold the top third into the centre, then fold the bottom third up over the previous fold. Quarter turn the dough (to the left or right) and again form into a 12cm x 30cm rectangle and fold as before.

Step 5
Pour 1 tablespoon of the olive oil onto the serving tray of a large pizza stone. Place the dough on to the tray and press into shape.  Cover with greased plastic wrap and place in a warm, draught free area to prove for 40 minutes or until the dough has again doubled in height.

Step 6
Set up your barbecue for indirect cooking with a convection tray, trivet and large pizza stone. Please refer to your Weber Q Pizza Stone handbook for further instructions. Preheat your barbecue for cooking with a pizza stone.

Step 7
Use your finger to create approximately 20 dimples in the dough. Remove the leaves from the rosemary stalks and place small bunches of the rosemary and an olive into each dimple. Brush the dough with the remaining 1 tablespoon of olive oil, sprinkle all over with the remaining teaspoon of sea salt.

Step 8
Once the barbecue has preheated, place the focaccia on and cook for 20 to 25 minutes, or until golden and sounds hollow when tapped on the base.