You can make this olive and basil foccacia 27 October 2005

The focaccia isn’t even cooked yet, and look how good it looks!

Yes, really you can! I dare you to, because it’s really quite easy!

Y’s experimentations in breadmaking are resulting in really great bread. He’s been at it for over a month now and we haven’t tasted store-bought bread in a while.

Focaccia is a spin on the basic recipe for cottage bread dough. It’s like a thicker version of a pizza, actually. It looks harder than it really is yet impresses even the most picky of eaters.

We like to eat this with a simple pasta. It’s also really good as a quick snack. Dui loves it too (a six-year-old who likes olives)!

Ingredients:
Cottage bread dough (the recipe is here, follow the link!)

Topping:
A clove of garlic, finely chopped
Black olives
Extra virgin olive oil, about 3 tablespoons
Basil, about a handful, finely chopped
Lemon juice, a good squeeze (so a half lemon will do)
Sea salt and pepper (best if freshly ground) to taste

Directions:
Remember the basic recipe for cottage bread? It’s used here again! But before it comes to the second rising, form your dough into a ball and flatten it out into a rough oval that’s about a half inch thick. Press your fingers on the top so that indentations are made. Don’t strive for it to look perfect … remember this is homemade bread!

Preheat your oven to 475 deg F.

While the dough is rising, make your topping. We stuck here to the basics. Saute your garlic in the olive oil, then your black olives and basil leaves. Squeeze your lemon in. Finish with freshly ground pepper.

It’s time to assemble your focaccia! Put your topping on and press down olives and basil leaves into the indentations. Brush the entire surface with the excess olive oil.

Stick in the oven for 15 minutes. You should be able to smell how good it is! Drizzle with some good extra virgin olive oil and lightly scatter some sea salt on top. Let cool a bit … and eat!

As Jamie Oliver says it: Love-leey!