Nigel Slaters Olive And Parsley Focaccia Recipes

OLIVE FOCACCIA

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in sun-dried tomatoes, peppers, olives and parsley., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 50 minutes., Punch dough down. Shape into a 9-in. circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses., Bake at 400° until golden brown, 14-18 minutes. Remove to a wire rack.

NIGEL SLATER'S OLIVE AND PARSLEY FOCACCIA

Steps:

• Combine the flour, salt and yeast in a large bowl and stir with a fork, or use a stand mixer with paddle attachment and spin briefly on low to combine.
• The water should be just about body temperature - 98-100°F Add the water a little at a time until fully incorporated. Add more flour if needed; the proper consistency should be sticky when poked with a dry, unfloured finger, but the dough should come off the skin easily.
• Knead on a dry floured work surface for five minutes (or change the paddle attachment to the dough hook and knead on high in the stand mixer).
• Oil a large bowl and turn the kneaded dough into it. Turn the dough over once to coat all sides with oil. Drape a clean towel over the bowl and set it in a warm place to rise until it has doubled in size, 30 minutes to 1 hour.
• Prepare a 10x13" baking pan by brushing the inside with oil, then scattering a little bit of cornmeal (not enough to fully coat the surface). Spread the dough into the pan; it does not need to fill the pan completely, but it should be an even thickness. Cover again with your clean towel and let rise in a warm place another 30 minutes.
• Meanwhile, preheat oven to 425°F Combine olives, olive oil, garlic, parsley and thyme in a small bowl. When dough is risen, poke 15-20 holes in the surface with a floured finger. Spoon the topping over the surface, being sure to get some into the holes. Sprinkle with flaky sea salt (I like Maldon).
• Bake 25-30 minutes until light golden-brown. Drizzle with additional olive oil if desired. Transfer to a rack and cool 5 minutes, then serve warm.