@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!
- 1 (1/4 ounce or 7 gram) packet dried yeast
- 1 teaspoon honey
- 1/ 2 pound or 250 grams strong white baker's flour, plus extra for kneading
- 6 tablespoons or 4 ounces extra virgin olive oil
- 1 orange, zested
- 2 cloves garlic, crushed
- 2 tablespoons fresh rosemary leaves, chopped
- 15 Pearls Ripe Black Olives
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Place the yeast, honey and 80ml (1/3 cup) warm water in a bowl and stir to combine. Set aside for 10-15 minutes to activate the yeast - it should start to bubble.
Sift the flour into a large bowl and add 1 teaspoon of salt. Make a well in the centre, and add the yeast mixture, 2 tablespoons of the oil and 100ml warm water. Use your hands to combine to form a dough. Generously dust your work surface with flour, turn out the dough and knead for 5 minutes until you have a smooth ball. (Alternatively you can use a mixer with a dough hook.)
Transfer to a clean bowl, cover with plastic wrap and set aside in a warm spot for at least 1 hour or until doubled in size. Tip out the dough and use your hands to form it into a 30 x 24cm rectangle.
Press into a lightly greased shallow baking tray and use your fingers to prod dimples over the surface of the dough.
Combine orange zest, garlic, rosemary and remaining oil in a bowl and brush over dough. Sit olives in the indents and set aside in a warm place for 30 minutes.
Preheat the oven to 200°C.
Sprinkle sea salt over focaccia and bake for 25-30 minutes until golden. Serve warm.