Baking Recipes - Olive Faccacia with Herb Oil Recipe

Ingredients

Makes 2 loves

• 500 g/1 lb strong plain flour

• 2 teaspoons fast-action dried yeast

• 2 teaspoons sea salt, plus extra for scattering

• 1/2 teaspoon caster sugar

• 300 ml/1/2 pint warm water

• 4 tablespoons herb oil, such as rosemary or thyme

• 50 g/2 oz pitted black olives, roughly chopped

• extra virgin olive oil, to serve

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Method:

1. Sift the flour into a bowl and stir in the yeast, salt and  sugar. Make a well in the centre and gradually work in the warm water and half of the infused oil to form a soft  dough.

2. Turn out and knead on a lightly floured surface for 10 minutes. Cover the bowl with an oiled plastic bag and leave to rise in a warm place for about 1 hour until doubled in size.

3. Knock back the dough, divide in half and roll each half out to a 1 cm/1/2 inch thick oval.

4. Transfer to 2 greased baking sheets, cover with an oiled plastic bag and leave to rise for a further 30 minutes.

5. Remove the bag and press indentations allover the surface of each oval with your fingers. Scatter over a little extra sea salt, the olives and drizzle over the remaining herb oil.

6. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 25-30 minutes until risen and golden.

7. Cool slightly and serve warm cut into fingers with a bowl of extra virgin olive oil, for dipping.