Recipes / Better Bristol
How To Be A Chef Recipe Of The Week – Focaccia with olives and sage
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:
is needed now More than ever
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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