Olive Focaccia Bread

For Christmas, I was given a loaf pan and therefore, two weeks ago I suggested we make some homemade bread. However, since D has been wanting to make Focaccia bread for awhile we opted for that (non loaf pan style) and therefore the loaf pan still needs to be used. Another day! Nevertheless, this focaccia bread was simple and one of the best breads I've ever had (I'm not biased or anything)!

Google led me straight to a focaccia recipe by Nigel Slater so we decided to give it a whirl!

Olive Focaccia Bread

• 4 cups  All Purpose flour
• 1½ teaspoons salt
• 1 package yeast
• 13.5 ounces warm water
• cornmeal (either white or yellow is fine)
• handful of black olives, chopped
• 3 tablespoons olive oil
• a clove of garlic
• a small bunch of flat-leaved parsley, minced
• 1 teaspoon dried thyme
• sea salt flakes

Begin by combining 1 package of yeast with warm water. Wait for about 5-10 minutes until the yeast bubbles so you make sure it is active. Meanwhile, measure the flour and salt in a large bowl. When you are sure the yeast is active, add the water mixture and knead for about 10 minutes. If the mixture seems to sticky, add more flour, and if it seems too dry, add more warm water.

Sprinkle some flour on the bottom of a bowl and place the bread mixture inside. Cover and place in a warm location in your house, let the bread rise for 1 hour until double in size. Using a large baking pan, cover the bottom with olive oil, sprinkle with cornmeal (this does help, I highly suggest not skipping this step!), and place the bread inside and spread evenly throughout.  Let the bread rise again for 30 minutes in the container-make sure the bread is covered to keep it warm.

While you are waiting those 30 minutes you can prepare the toppings by slicing the olives, mincing the garlic, and mix the garlic, thyme, parsley, olives, and some oil together in a bowl. After your bread has finished rising, poke about 15-20 holes in the bread and spread the topping over it. Sprinkle with sea salt.

Preheat the oven to 425 and bake for 25-30 minutes, until golden brown.

And of course, enjoy. It will be the best ever!