Recipes / Better Bristol

How To Be A Chef Recipe Of The Week – Focaccia with olives and sage

By hannah cornford, Tuesday Jul 2, 2019

This recipe from Square Food Foundation was chosen by the young chefs on our How To Be A Chef course, which is part of our Better Bristol initiative. It makes a perfect addition to pasta dishes, salads, meat and fish dishes.

Serves 6 people

Ingredients:

350g plain flour

½ tsp salt

2 tsp yeast

200ml warm water

1.5 tbsp olive oil

About 24 sage leaves, picked from the stalks and torn into small pieces

100g black olives, halved

Method:

Make the bread dough mixing the flour, salt, yeast, and water gently. Knead it for 10 mins until elastic. Cover and leave in a warm place until doubled in size.

Squeeze the sage and most of the olives into the dough and knead for 2-3 mins. Place on an oiled baking sheet and pat it into a rough rounded oblong shape about 30 x 25cm.

Sprinkle over remaining olives and a couple of whole sage leaves. Sprinkle with coarse salt and a drizzle of olive oil, cover with a damp tea towel and leave to rise again in 30 mins.

Bake at 190 degrees for 30 minutes until golden and sounds hollow when tapped underneath.

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