Lunch, Dinner, Olives, Legacy Pan, Vegetarian, Focaccia, Rosemary, Olive Oil, No Knead, Bread, Legacy Pan
4.7 from 0 reviews
Combine the warm water, maple syrup, yeast, salt and flour in a large bowl.
Mix with a spoon until a sticky dough forms.
Cover and leave in a warm place for 1 hour, or until risen.
Pour the olive oil into the base of a Legacy Pan.
Place the dough in the centre of the pan and turn it over so both sides are coated in olive oil.
Press your fingertips deeply into the dough, reaching the base of the pan so the oil rises through the dimples.
Gently spread the dough towards the edges of the pan.
Scatter over the rosemary and rock salt, then press the olives into the dough.
Leave in a warm place for another 30 minutes.
Preheat the oven to 220°C.
Bake for 15–20 minutes, until golden on top and crisp underneath.
If the top browns before the base is crisp, carefully turn the focaccia over and return it to the oven briefly to finish.
Focaccia does not need much handling to become something worth bringing to the table. This one is mixed with a spoon, left to rise, then pressed into a well-oiled Legacy Pan with rosemary, olives and rock salt. The olive oil works its way through every dimple as the bread bakes, leaving the base crisp and the centre soft. It is simple enough to make often and loose enough to change every time. Add tomatoes, onions, garlic or whatever else is nearby.
Photography by Anna Critchley
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