Big flavours, simple process. This focaccia gets a hit of salt and citrus from preserved lemon, balanced with briny Sicilian olives and fresh oregano. The dough is light and airy and we've used a no-knead, high hydration method that’s all about stretch and rest.
Baked in a cast iron pan for that crispy base, it’s perfect with an antipasto board or just torn up and dipped in more olive oil.
Category
Lunch
Servings
8
Prep time
4 hours
Cook time
30 minutes
Big flavours, simple process. This focaccia gets a hit of salt and citrus from preserved lemon, balanced with briny Sicilian olives and fresh oregano. The dough is light and airy and we've used a no-knead, high hydration method that’s all about stretch and rest.
Baked in a cast iron pan for that crispy base, it’s perfect with an antipasto board or just torn up and dipped in more olive oil.
Ingredients
- 7g (2¼ tsp) dry yeast
- 475ml warm water (32°C/90°F)
- 60ml (¼ cup) olive oil
- 600g (4 cups) bread flour
- 12g (2½ tsp) cooking salt (kosher salt)
- 200g Sicilian green olives
- ½ a preserved lemon, flesh removed
- 6 sprigs oregano, leaves picked
- flakey sea salt
Directions
Prep and proof dough
Place the yeast in a large bowl and mix in water until dissolved.
- Pour in 30ml of the oil, then add the flour and salt. Mix until just combined and the flour is hydrated.
- Cover the bowl with a tea towel and let it rest for 30 minutes.
Stretch and fold dough
Uncover the dough, then with a wet hand, stretch one corner of the dough and fold it over itself. Repeat 4 times until the dough is completely folded over itself.
- Cover again with a tea towel and let it rest for another 30 minutes. Repeat this process three more times.
- After the fourth and final round of stretching and folding, let the dough rest for 30 minutes.
Shape the Focaccia
Preheat the oven to 220°C fan forced (430°F).
- Drizzle about 20mls of the oil in the bottom of a 30cm (12in) round heavy based baking dish, I generally use cast iron (standard or enamel coated). Pour in the dough and using well-oiled hands, stretch the dough to cover all corners of the tray. Cover with a tea towel and let it proof for 30 minutes.
- Tear the green olives into small pieces and set aside. Remove the flesh from the preserved lemon, then finely slice the rind.
Bake
Uncover the tray and drizzle over some more oil. Use your fingers to create dimples throughout the dough.
- Place the oregano all over the top of the dough, then the preserved lemon and olives in the dimples you created. Press into the dough until almost submerged. Sprinkle over some flakey salt.
- Bake for 25-30 minutes, or until golden and cooked through. Drizzle with a little extra olive oil and set aside on a wire rack to cool in the tray for 30 minutes, before turning out and serving.
Recipe notes
Cook support
This is a high hydration dough, so you're not aiming for a smooth dough on the first mix, just mix until everything is incorporated and the flour is hydrated.
We used a round baking tray for this recipe, but you could use a rectangle or square dish with a similar volume.
Don’t knead it: This dough doesn't need traditional kneading. The stretch and fold method helps build strength without overworking it.
It will be sticky: That’s normal for high hydration doughs, use wet or lightly oiled hands when handling it to stop it from sticking to you or use a dough scraper.
Be patient: Each rest helps the dough relax and develop gluten. Try not to rush the resting times.
Room temperature matters: If your kitchen’s cold, the dough may take longer to rise. A warm spot (like inside the oven with just the light on) will help.
Storage
Any leftover focaccia can be stored in an airtight container, although it is best eaten fresh
Serving ideas
This bread will complement almost any meal, or would be great with an antipasto platter or charcuterie board.
