Olive Foccacia “Chelsea Bun Style”
Mark Lloyd's Olive Foccacia “Chelsea Bun Style”
Serves: 6 - 8
Duration: 60 mins
Difficulty: Not too tricky
- 500g/1lb 2oz Strong White Bread Flour
- 2 tsp Salt
- 2 sachets Dried Yeast
- A good handful of our Very Deli Herbed & Pitted Olives, roughly chopped
- 2 tbsp Extra Virgin Olive Oil (use from the Olive jar for added flavour!)
- 400ml/14fl oz cold water
- Extra Virgin Olive Oil (again from the jar!) for drizzling
Place the flour, salt, yeast, olive oil and 300ml/10½fl oz of the water into a large bowl or food mixer with dough hook attachment. If making by hand, gently stir with your hand or a wooden spoon to form a dough then knead the dough in the bowl for five minutes, gradually adding the remaining water. Continue to work the dough in the bowl for 5 minutes or if using the machine 10 minutes in total.
Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.
Line two large baking sheets with greaseproof paper. Tip the dough out of the bowl and divide into two portions. Flatten each portion, you could roll gently with rolling pin, sprinkle the olives and roll up like a newspaper, pinching the open end into the roll. Place in the fridge for 40 minutes, this makes it easier to cut.
Slice across the roll to get “swirls” placing cut side up onto a baking sheet, pushing to the corners, then leave to prove until doubled in size.
Preheat the oven to 220C/425F/Gas 7.
Drizzle the loaves with oil, sprinkle with fine sea salt then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.
A little tip; place a tray in the bottom of the oven and splash some water on it after you have placed the bread inside, it creates steam to get that amazing crust. You can thank us later…