Shannon Martinez' focaccia with garlic, sundried tomatoes and olives recipe is the perfect starter for any dinner party, especially accompanied with her pickled mushroom and raddiccio recipe.
Ingredients
9g dry yeast (approx. 2 ½ tsp)
15g caster sugar
600g tepid water
650g 00 flour (or plain flour)
20g salt
60ml extra virgin olive oil (plus extra for greasing the tray)
Topping
3 cloves garlic, peeled
2 tsp flaked salt
150g semi sundried tomatoes
1 tbsp pitted green olives
Handful basil leaves
Handful fresh oregano leaves
50ml extra virgin olive oil
Recipes by Shannon Martinez
Photography by Carmen Zammit
Method
1. In a large bowl, whisk together the yeast agave or sugar, and water. Allow to bloom for 10 mins. You want the mixture to become frothy – if it doesn’t, your yeast is dead, buy more and start again!
2. Add the flour and salt to the bowl and with a wooden spoon or spatula, mix together until you have a rough dough.
3. In another large bowl, add the oil and drop in the dough. Turn it so it’s coated in the oil, then pull up from one side and bring to the centre. Turn the bowl and pull again. Do this 4 times, then flip the dough and cover.
4. Prove in a warm place for a minimum of 2 hours or until it has almost doubled in size.
5. Once proved, knock the dough back and repeat the folding process.
6. Heavily coat a high-sided baking tray with oil then drop the dough in.
7. Gently stretch the dough to roughly fit the shape of the tray, then cover. Prove in a warm place for a further hour.
8. Prepare your topping during this time. In a mortar and pestle or food processor, make a rough paste with the topping ingredients. Set aside.
9. Once the dough has risen in the tray, pour over the topping and press all over with your finger tips. Cover and prove for a final 30 mins.
10. While the dough is proving, pre-heat the oven to 220ºC.
11. The dough is ready to bake when you can see large bubbles forming on the surface. Sprinkle with flaked salt and bake for approx. 45 mins or until golden brown and crispy on top.
12. Remove from the oven and drizzle with more olive oil.
13. Allow to cool in the pan for 20 mins before removing. Cool to room temp before cutting.