Teresa Cutter’s Olive Oil Focaccia Recipe

This olive oil focaccia recipe is a spectacular showstopper that slowly proves in the fridge overnight before baking, a process known as cold fermentation, which helps to develop flavour and structure to the dough, producing a magnificent result. This focaccia recipe is an extract from Teresa Cutter’s new cookbook, Simple Healthy Recipes.

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INGREDIENTS

• 500g spelt flour, plus extra for kneading
• 1 teaspoon dry yeast
• 2 teaspoons baking powder
• 5g sea salt
• 2 tablespoons raw honey
• 3 tablespoons extra-virgin olive oil
• 400ml room temperature / tepid water
• 125g black pitted olives, chopped
• 12g rosemary, finely chopped

OTHER EMBELLISHMENTS

• olive oil + oregano + flaked sea salt
• 3 cups black grapes + rosemary
• cherry tomato, oregano, salt
• caramelised onion w/ sticky balsamic

METHOD

1. COMBINE spelt flour, yeast, baking powder and salt into a mixing bowl.
2. POUR IN the water, olive oil and honey and start mixing until combined and until you have a soft, sticky dough. Mix well for 10 minutes using a stand mixer, until the dough gets more elastic. You’ll see it come together at the end.
3. COVER the dough with cling film and leave overnight in the fridge to prove.
4. THE NEXT DAY, add the chopped olives and rosemary and mix into the soft sticky dough. Adding a little olive oil to your hands helps you to mix it through properly.
5. LIFT THE SOFT DOUGH from the bowl and straight into a deep baking tray or cast-iron pan that you have generously oiled with olive oil or lined with baking paper. The size of the pan I used was 30cm x 23cm
6. USING YOUR HANDS, press down on the dough to spread it into the tray.
7. PROOVE for another 60 – 90 minutes or until doubled in size.
8. DRIZZLE the top of the focaccia with 3 tablespoons of olive oil, spreading it over the surface of the dough.
9. CREATE dimples in the dough with your fingertips.
10. PREHEAT your oven to 200°C, fan forced.
11. BAKE FOR 20 – 30 minutes until golden and cooked through and remove from the oven.
12. COOL for 15 minutes before devouring.

Teresa Cutter’s New Cookbook

Teresa Cutter The Healthy Chef’s new cookbook, SIMPLE HEALTHY RECIPES will revolutionise how you cook!

Featuring over 300 recipes that are simple, healthy and budget friendly, this cookbook is a healthy take on all the classics and family favourites.

With 11 chapters ranging from nourishing breakfasts, family dinners, grazing plates for entertaining, breads and spectacular desserts, there are so many recipes that are sure to become new family favourites. This is the perfect cookbook to stand proud on your kitchen bench or give as a gift to someone you love.