A classic focaccia recipe with our herbal and briny Greek Olive Mix. Feel free to substitute your favorite olives or antipasti for the Greek Olive Mix here.
Ingredients:
- 1/4 oz dry yeast
- 2 tsp sugar or honey
- 3 1/2 cups all-purpose flour
- 5 tbsp Renieris Estate Extra Virgin Olive Oil
- 1 tsp sea salt, plus more for sprinkling
- 1/2 cup Divina Greek Olive Mix, pitted and chopped roughly
Directions:
- In a large bowl, mix 1 ½ cups warm water, honey or sugar, and yeast. Let rest for 5 minutes, until bubbly.
- Add flour, 2 tbsp olive oil, and salt to the bowl. Mix until well combined. Knead dough for about a minute until very sticky.
- Cover the bowl with a clean towel and let rise at room temp until doubled in size, about 1-2 hours.
- Oil a 9x13 baking pan or large cast iron skillet with 2 tbsp of olive oil. Spread the dough so that it covers most of the bottom of the pan. Allow to rise for another hour.
- While the dough is rising, preheat the oven to 425 F.
- After the dough has risen, dimple the surface by pressing your fingers along the top of the bread. Press Greek Olive Mix into the dimples and drizzle with 1 tbsp of olive oil. Sprinkle with sea salt.
- Bake for 20-25 minutes, until golden brown on top. Let cool slightly before slicing.
