Olive Oil Focaccia
The rich flavours of Cladivm Picudo and La Aldea de Don Gil coalesce in this recipe to produce a unique focaccia that is excellent as an appetizer, dinner, or snack. Caramelized onions and kalamata olives integrate sweet and salty notes that ensure every bite of this buttery loaf will delight your senses!
1 ¼ cup water
3 ½ cup of all-purpose flour
1 ½ tablespoon of quick acting yeast
¾ teaspoon salt
¾ cup canned sliced Kalamata olives
2 medium onions sliced ½ cm thick slices
3 tablespoon salted butter
1/3 cup La Aldea de Don Gil extra virgin olive oil
5 tablespoon Cladivm Picudo extra virgin olive oil for drizzling
¼ cup corn meal
This is a bit of an advanced recipe due to the fact that this is a bread, so if you have never tried making bread, we highly suggest looking at some resources on the web first.
Time: 2 Hours 20 Minutes | Serves 8
- In a pot, heat up the water to 135°F.
- Prepare a mixing bowl with 2 ½ cup of all-purpose flour, salt and yeast. Be careful to add the yeast and salt in separate areas of the bowl - to prevent the salt from killing the yeast. Start the mixer on slow with the paddle beater to mix the dry ingredients.
- Add the hot water and the Cladivm Don Gil La Aldea oil to the mix and continue mixing at low speed for a couple of minutes and then switch to medium high speed for an additional 5 minutes to develop the gluten.
- At this point you want to switch your mixer blade from the paddle to the hook. Set the speed to medium high and continue mixing. While everything is mixing, you want to add about 2 tablespoons of flour at a time to the mix until the dough pulls away from the sides cleanly. Allow 2 minutes between the additions.
- Pour the dough ball onto a floured surface and finish kneading the dough by hand until a smooth texture is achieved on the dough ball skin.
- Gently flatten and fold in the sliced olives into the dough until the olives are incorporated as evenly as possible throughout the dough.
- Oil a large bowl that is at least double the size of the dough ball, place the ball of dough inside and cover with a plastic sheet or large plastic bag. Place in a warm draft free location ideally at 100°F for 45-60 minutes until the dough has doubled in size. If proofing at lower temperatures (70-80°F), allow for an additional 30-40 minutes.
- Flatten the dough ball with a rolling pin to about 3/4” in thickness to a round disk, then with your fingers, poke the surface of the disk aggressively until the entire surface is evenly perforated, add the caramelized onions evenly on top.
- Prepare a large baking sheet that will accommodate the focaccia by sprinkling the surface with cornmeal. Then transfer the focaccia onto the sheet.
- Drizzle 2 tablespoon of the Don Gil La Aldea olive oil over the surface of the focaccia and then place in the oven (turned off) for 30-40 minutes until it almost doubles in thickness.
- Remove from the oven and pre-heat the oven to 425°F.
- Before placing the focaccia in the oven, sprinkle the top lightly with sea salt then put the focaccia in the heated oven for 15-17 minutes or until the top is golden brown.
- Remove from the oven when ready and drizzle the finishing Picudo olive oil over the surface of the bread and allow to cool for 15 minutes before serving.
Per slice (8)
Fat: 24 grams
Protein: 6 grams
Sodium: 170 mg
Cholesterol: 11 mg
Potassium: 102 mg
Carbohydrates: 45 g
Vitamin A: 4%
Vitamin C: 3
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