- tablespoon of dried yeast
- 1 cup lukewarm water
- 1 teaspoon of barley malt syrup or honey
- 1-2/3 cup of wholemeal (wholewheat) flour +1 cup of 00 or plain flour
- 2 tablespoons of extra-virgin olive oil
- 2 teaspoons of salt
- For the glaze : 2 tablespoons of extra-virgin olive oil, 1 tablespoon of water
- salt for sprinkling on top
- 1/2 cup of mixd pitted olives
- 1 chillie, sliced
- In a large bowl dissolve yeast with 3/4 water, add flour, oil and barley malt syrup or honey. Mix for for a few minutes, then add the salt. If you think the dough is too dry, add the remaining water. Wholemeal flour can require a little extra moisture than regular flour.
- Knead vigorously until it looks smooth and elastic, this will take about 10 minutes if doing by hand or 5 if enlisting the help of an electric mixer fitted with a dough hook.
- Shape into a ball and rest for 20 minutes in a bowl, covered with a tea towel.
- Stretch it with your hand to form a rectangle and fold into 3. This step will give strength and texture to your dough and is essential in order to obtain a soft, airy and chewy focaccia. Repeat one last time after 30 minutes.
- Place the folded dough in an oiled oven tray, cover it with a tea-towel and let it prove for around 90 minutes or until it doubles in size.
- Once the dough has risen, stretch it out to cover the tray and sprinkle the surface with seasalt.
- Let it rest for another 30 minutes, then, using your fingertips, press the dough down onto the tray to create lots of little holes.
- Drizzle the holes with the glaze and sprinkle with some more salt. Top with pitted olives and roughly sliced chillies.