Ingredients
- 500 gbread flour
- 10 ginstant yeast
- 10 gsalt
- 400 mlwarm water
- 80 mlolive oil, plus extra for the tray
- 1 canStaffords Artichoke Hearts, drained and quartered
- HandfulStaffords Black Pitted Olives
- 1 tspStaffords Garlic Paste
- To finishflaky salt and fresh rosemary
Made with Staffords
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Method
Mix the flour, yeast, salt and warm water into a wet, sticky dough. Cover and leave for 1 hour, until doubled.
Oil a deep baking tray generously. Tip in the dough and gently stretch it towards the corners. Rest for 30 minutes.
Heat the oven to 220°C. Mix 2 tbsp olive oil with the garlic paste and drizzle it over the dough. Press deep dimples in with oiled fingers.
Push the artichokes, olives and rosemary into the dimples and sprinkle with flaky salt.
Bake for 20–25 minutes until deep golden. Leave in the tray for 5 minutes before slicing.
Cook's tip
For an even crispier base, bake the focaccia on the lowest shelf for the last 5 minutes.
Example recipe written to show the new recipe layout.
