Black olive and parmesan focaccia

Who doesn’t love fresh bread? Seriously, who? The smell that takes over the whole house while it’s baking is actually intoxicating.

Today I decided to deviate from my usual bread recipe and experiment with focaccia. Little bit of trivia for you – focaccia is believed to have originated during the time of the Ancient Greeks and is considered the earliest form of the modern pizza.

This recipe is courtesy of the Thermomix Everyday Cookbook. Never fear, this method is easy peasy – even without a mixer.

You’ll need –

400g lukewarm water

20g oil

500g Baker’s Flour

Salt to taste

Extra virgin olive oil

Pitted black olives, halved

Parmesan or romano cheese

Putting it all together –

If you’re using a Thermomix, place water, yeast and oil into bowl. Mix 5 secs, speed 6. Add flour and salt and mix for 20 secs, speed 6. Set the dial to closed lid position and knead for 2 mins on Interval speed.

If not – combine water, yeast and oil in a bowl. Add flour and salt and incorporate well, kneading until a dough is formed.

Remove dough from bowl and allow to rise in a warm place for up to an hour – dough should approximately double in size.

Knock down and shape and allow to rise for another 30 mins.

Once this is done, liberally drizzle with EVOO, olives and parmesan (or preferred topppings) then season with salt and pepper.

Cook in a hot oven at 200 – 220 degrees celcius for 20-30 mins or until golden.

I’m filling mine with Lombo & Provolone cheese for a simple, yet delicious lunch (pictured). Enjoy!

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