Focaccia with Capers, Rosemary, and Taggiasca Olives
This Focaccia with capers, rosemary, and Taggiasca olives is a wonderfully flavorful, crispy yet tender bread that’s perfect as an appetizer or as a side dish. The combination of briny capers, aromatic rosemary, and rich olives will elevate your typical focaccia into a delightful Mediterranean-inspired treat. Whether you serve it with your favorite dips or enjoy it alone with a drizzle of olive oil, this focaccia is sure to become a favorite in your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 400 ml |
| Fine salt | 15 g |
| Fresh yeast | 10 g |
| Malt | 1 teaspoon |
| Manitoba flour | 200 g |
| Extra virgin olive oil (for dough) | 40 g |
| All-purpose flour | 400 g |
| Extra virgin olive oil (for topping) | 60 g |
| Flaky salt | to taste |
| Pickled caper fruits | 30 g |
| Taggiasca olives | 100 g |
| Rosemary | 1 sprig |
Instructions
-
Prepare the Dough:
In the bowl of a stand mixer fitted with a dough hook, combine both the Manitoba flour and the all-purpose flour. Add the fresh yeast (crumbled into small pieces) to the mixture.
Start the mixer on low speed to gently combine the dry ingredients, then gradually add malt (or 1 teaspoon of sugar as an alternative).
Continue mixing while slowly incorporating the water, followed by fine salt and the first portion of olive oil (40g). Allow the dough to knead for 10-15 minutes until it has developed a smooth and elastic consistency, clinging to the dough hook. The dough should be well-formed and sticky but not overly wet. -
Incorporate the Olives:
Once the dough has come together, add half of the Taggiasca olives, which should be drained of their oil. Mix gently to incorporate them into the dough, ensuring they are evenly distributed without overworking the dough. -
First Proofing:
Transfer the dough into a lightly oiled bowl and cover with plastic wrap. Let the dough rise for about 1 to 1.5 hours, or until it has doubled in size. -
Shape and Stretch:
After the dough has risen, gently deflate it and turn it out onto a baking tray. Using your fingertips, stretch the dough evenly across the surface of the tray. The dough should be a bit sticky, so feel free to oil your hands if necessary. The aim is to evenly spread the dough while maintaining a rustic, slightly uneven shape. -
Second Proofing:
Cover the tray with plastic wrap and allow the dough to rest for about 30 minutes. During this time, it will rise further and become lighter in texture. -
Prepare the Topping:
While the dough is resting, cut the pickled caper fruits in half, preparing them for the topping.
After the second proofing, gently press the capers and rosemary sprigs into the surface of the dough. Distribute the remaining Taggiasca olives evenly across the dough. Drizzle with extra virgin olive oil (60g) and sprinkle generously with flaky salt to enhance the flavors. -
Bake the Focaccia:
Preheat your oven to 220ยฐC (425ยฐF). Bake the focaccia in the preheated oven for 20-25 minutes, or until the crust is golden and crisp. The aroma of rosemary and olives will fill the kitchen as it bakes, adding a touch of Mediterranean charm to your meal. -
Serve and Enjoy:
Once the focaccia is baked, allow it to cool slightly before slicing and serving. This focaccia is perfect as a snack, side dish, or even for dipping in your favorite balsamic vinegar or olive oil.
This Focaccia with Capers, Rosemary, and Taggiasca Olives is an aromatic and delicious bread that brings a touch of Italy to your table. With its crispy golden crust, tender crumb, and savory topping, it will surely impress your guests or satisfy your cravings for something truly flavorful. Enjoy it fresh out of the oven, or save some for laterโthis focaccia is always a treat!
