
Ingredients-
1/2 cup (120 ml) extra-virgin olive oil
2 garlic cloves, finely mince
2 teaspoon mixed dry herbs
1/4 teaspoon fresh ground black pepper
1 cup (235 ml) warm water
2 1/4 teaspoons active dry yeast (1 packet)
1/4 teaspoon honey
2 1/2 cups (315 grams) all-purpose flour
1/2 teaspoon fine sea salt
Thinly sliced red and yellow bell pepper and black pitted olives for topping
Method –
- In a cold medium skillet, combine olive oil, garlic, mixed herbs and black pepper.
- Place the pan over low heat and cook, stirring occasionally , 5 to 10 minutes or until aromatic , but before the garlic browns. Set aside
- In a large bowl, combine the warm water, yeast and honey. Stir and let sit for 5 minutes
- Add 1 cup of flour and 1/4 cup of infused garlic olive oil mixture to the bowl with yeast and honey
- Stir 3-4 times until the flour has moistened
- Let sit for another 5 minutes
- Stir in the remaining 1.5 cups of flour and salt
- When the dough comes together, transfer to a floured board and knead 10-15 times until smooth
- Transfer the dough to a large oiled bowl
- Cover with a warm, damp towel and let it rise for 1 hour
- After 1 hour, preheat the oven to 225 deg C
- Use 2 tbsp of the remaining garlic olive oil mixture to a baking pan
- Transfer the dough to the baking pan
- Use your fingers dipped in water to dimple the dough
- Scatter the olives and coloured peppers on the surface
- Drizzle the remaining garlic olive oil mixture
- Let the dough rise for 20 minutes until it puffs slightly
- Bake until golden brown, 20 to 25 minutes
- Cool baked focaccia on a wire rack