I come from Poland. In Poland there’s a tradition to welcome guests with bread and salt. As this turns out to be the easiest and most conventional way to say “Greetings and welcome!” to all you newcomers here on the blog, I present you traditional bread and salt in form of an untraditional focaccia with untraditional rosemary, olive oil and olives. Not that you are less welcome or anything.

Olive and Rosemary Focaccia

(recipe taken and adapted from here)

Ingredients:

1 ¼ cups warm water

2 teaspoons (7g) dried yeast

2 teaspoons caster sugar

3 ½ tablespoons olive oil

3 cups plain flour

2 teaspoons coarse sea salt

1 ½ tablespoons fresh rosemary leaves

20 pitted olives of any kind

Preparation:

Combine the water, yeast, sugar and 2 tablespoons of olive oil in a small bowl. Set aside in a warm place for 5 minutes until yeast starts to “work”.

Place flour and half of the sea salt in a bowl. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon until combined.

Turn onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Grease a large bowl. Place dough in the bowl and cover with a damp cloth. Set aside in a warm place for 45 minutes. The dough should double in size.

Preheat oven to 200°C. Brush a 20 x 30cm Swiss roll pan with 2 teaspoons of remaining oil. Punch down center of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to its original size. Press into the prepared pan. Cover with the cloth again and set aside in a warm place for another 20 minutes or until doubled in size. Use your finger to press dimples into the dough. Brush with remaining oil and sprinkle over rosemary and remaining salt. Press the olives into the dough.

Bake in the oven for 25-30 minutes or until golden and focaccia sounds hollow when tapped on base.

Best served warm.

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