- 645 g poolish (yeast starter)
- 450 g flour
- 15 g fresh yeast
- 10 g salt
- 6 tbs extra virgin olive oil
- 170 ml water
- Fresh rosemary
- Pitted black olives
- Garlic powder
- Dried basil
- Dried oregano
- Coarse salt
Mix the yeast and warm water in a small bowl until dissolved. Place the flour, salt, oil, poolish and yeast water in the mixing bowl of the Thermomix (or in a large bowl if kneading by hand) and knead at low speed for about 7 minutes until smooth and soft. The dough should pull away from the sides of the bowl, but still be sticking to the bottom.
Dust flour onto a work surface and turn out the dough, helping yourself with a wet spatula. Sprinkle more flour on the dough and flatten into a rectangle. Let stand five minutes so the dough (gluten) relaxes.
Using floured hands, stretch the dough along the sides and fold it over itself. Spray the surface with olive oil and dust with flour. Cut the dough into two rectangles. Place each rectangle on a baking pan and let stand 30 minutes at room temperature.
Once the dough is leavened, press your knuckles into the dough whilst gently pushing it out towards the edges of the pan. The dough should be less than 2 centimetres thick. Slice the black olives and arrange them on the dough, pressing slightly. Arrange the remaining topping ingredients, sprinkle some coarse salt and drizzle with olive oil.
Let the dough rise for 30 minutes. It does not have to double its original size. Meanwhile, preheat the oven to 250°C. Bake the focaccia during 10-12 minutes. Test for doneness when the top is golden brown. Remove the olive and rosemary focaccia from the oven and release from the pan, setting it on a cooling rack to prevent moisture build-up on the underside. Ready to serve. It is more tasty and crunchy when eaten freshly baked.
Source and image: Gastronomía & Cía