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Daen Lia's Olive, Herb & Sticky Balsamic Focaccia

  • 40 MINS
    • |
  • 30 MINS (PLUS 24 HOURS TO PROOF)
    • |
  • 6-8 SERVES
Sticky, salty, sweet. Fluffy on the inside and crunchy on the outside, this focaccia has it all. Daen likes to bake some of the Olive, Herb and Balsamic topping into the dough, but saves some for dipping. Make sure you start this recipe a day ahead as the dough needs some time to prove!
Daen Lia's Olive, Herb & Sticky Balsamic Focaccia

Ingredients

  • OLIVE, HERB & BALSAMIC TOPPING
  • 3 tbsp extra virgin olive oil
  • 1 tbsp sticky balsamic
  • 1/2 shallot finely diced
  • 1/2 tbsp rosemary finely chopped
  • 1/2 tbsp parsley finely chopped
  • 1/2 tbsp oregano dried
  • 1 tsp chili flakes
  • 2 cups olives roughly chopped
  • 1 tsp flaky sea salt
  • FOCACCIA
  • 2.5 cups lukewarm
  • 1 sachet dry yeast (7g)
  • 2 tsp honey or maple syrup
  • 5 cups all purpose white flour (740g)
  • 2.5 tsp flaky sea salt
  • 4 tbsp olive, herb & balsamic topping

Steps

  1. FOR THE OLIVE, HERB, BALSAMIC TOPPING: In a medium sized bowl, combine all ingredients and mix well. Leave to marinate for a minimum of 30 minutes.
  2. FOR THE FOCACCIA: In a medium bowl, mix together the lukewarm water, yeast and honey with a whisk and leave to sit for 5 minutes or until the yeast has foamed. This will indicate that your yeast is active.
  3. In a large bowl, combine the flour and salt and whisk together. Add the yeast mixture to the bowl and bring the dough together with your hands or a spatula until a shaggy and sticky dough forms.
  4. Coat a large mixing bowl with 4 tablespoons of the garlic confit olive oil and transfer the dough to the bowl. Coat the dough in the olive oil. Cover the bowl with plastic wrap and place into the fridge. Leave the dough to rise for a minimum of 6 hours but ideally for 24 hours. The dough will double in size and look bubbly.
  5. Take the dough out of the fridge and fold it over itself in quarters. Gather up each edge of the dough with your hands and fold it over itself while turning the bowl. The dough will deflate while you shape it into a neat ball.
  6. Coat a deep rectangular baking dish (I use a pan that is 34cm x 23cm x 5cm) with 2 tablespoons of the garlic confit olive oil and transfer the dough ball to the baking dish. Using your fingers, stretch the dough out slightly into a rough rectangular shape. There is no need to stretch the dough out to the edges of the pan as the dough will rise and spread. Cover the pan with a tea towel and leave the dough to rise in a warm area of your house for 3 - 4 hours. If your dough is uncovered there is risk of too much air getting into the dough and creating a dry and crusty layer on top.
  7. Preheat the oven to 200 degrees celsius. Once the dough has risen, use your fingers to indent or dimple the dough. Drizzle the olive, herb and balsamic dressing all over the focaccia. Bake for 20 - 30 minutes or until the dough has developed a golden crust on top.
  8. Let the bread slightly cool before removing it from the baking tray. Place onto a wire rack. Slice the bread and enjoy on its own or dipped into the remaining dipping sauce.

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