@chef_guy_turland is dreaming up his favorite ways to cook at home and dine outdoors this summer with Pearls Olives. He used Pearls Black Ripe Olives, which are 100% grown in California and picked at the peak of freshness, for this light and fluffy Olive Focaccia. It’s extremely versatile and perfect for sandwiches, croutons in summer salads, or served with cheese and charcuterie.
Join in on the fun! How do you incorporate olives when you cook at home? Let us know and share your olive recipes or ideas by posting a photo, video or comment using #DreamOlive on social media. Pearls will be donating one meal to Feeding America for every tag, up to 200,000 meals, through November 30, 2020. Learn more here. Need more olive inspo? Click here!
- 4 cups strong bread flour
- 1 3/ 4 teaspoons sea salt
- 1 1/ 2 cups water
- 6 grams fresh yeast
- 1/ 3 cup extra virgin olive oil
- 2 garlic cloves, crushed
- a few sprigs of fresh rosemary
- pinch of flaky sea salt
Combine the flour and salt in a large bowl, mix with your hand and then make a well in the center.
Put the water and yeast in another bowl and mix until dissolved, pour this into the well in the flour.
Using your hand (shaped like a fork) gently bring the dough together until it is a rough clump with no dry flour patches. Scrape the dough off your hands and out of the bowl onto a work surface (lightly floured if you wish).
With the heal of your hand at the bottom of the dough, push your hand upwards along the surface (pushing the dough into the work surface), stretching and tearing as you go. When you can no longer stretch the dough, fold it back on itself, you may need to use a dough scraper to gather the rest. Repeat for 8-10 minutes.
Pour 40g of the oil into the bottom of a large bowl and place the dough in the center. Spread the oil on top of the dough and then give it one fold. Cover with a tea towel and leave to rest in a warm place for 30 minutes. Repeat the folding process and leave to rest for 30 minutes again. Repeat this twice more and then refrigerate for 10 minutes.
Preheat the oven to 430°F and lightly oil a 8x12in. baking tray. Slide the dough onto the baking tray, fold it in half lengthways and gently dimple the top, spreading the dough out in the tray.
Add your toppings (not the flaky salt yet) and leave to rest again for 30 minutes until puffy.
Bake in your preheated oven for 15 minutes until crispy and golden, sprinkle with flaky salt (add a little extra oil if desired) and serve!