Onion and Olive Focaccia.
Wipneus requested a bread for her upcoming BBQ (braai). So here is a recipe for a focaccia, a flat Italian bread, normally topped with herbs.
As mentioned in other recipe I take it you have baked bread before or have an idea how to bake bread. I am no expert in baking bread, but I always try to make it fun and the kneading part as a stress reliever, but be gentle as you do not want to kill the yeast. Regarding the yeast, it depends on the size of packets that local shops sell. You may use dry yeast if you prefer.
Ingredients:
| Bread Flour | 6 Cups (1350ml) |
| Salt | 1 Tsp (5ml) |
| Dry Yeast | 2 Packets (approx 14g) |
| Olive Oil | 1/4 Cup (56ml) |
| Lukewarm Water | 2 1/4 Cup (500ml) |
| Pitted Olives | 2 cups (450ml) |
| Red Onion* | 3 |
| Olive Oil for Drizzle* | 1/4 Cup (56ml) |
| Thyme Leaves* | 2 Tbs (30ml) |
| Coarse Sea Salt* | 2 Tsp (10ml) |
Items marked * are used for topping.
Halve or dice pitted olives.
Slice onion or slice in half and then into small wedges.
Half the olives are for the dough and half as topping.
Method:
- Grease baking tray or line with parchment paper.
- Mix flour, salt and yeast together in bowl.
- Add olive oil and warm water. Mix together to form soft dough.
- Knead for approximately 10 minutes on lightly floured surface.
- Place dough in oiled bowl, cover and leave to prove in warm place for about 1 1/2 hours or until double in size.
- Knead dough down.
- Knead 1 cup of olives into dough.
- Divide into eight pieces and place on baking tray.
- Flatten dough slightly with fingers to leave a “dimpled” effect. (See Picture)
- Sprinkle top of breads with onions and remaining olives.
- Drizzle top of breads with olive oil.
- Sprinkle with the coarse salt and thyme.
- Cover and allow to prove again for 30 minutes.
- Bake in preheated oven 375 F (190-200 Celsius) for 20-25 minutes or until golden brown.
For an alternative you may also use sundried tomatoes, crushed garlic or even feta cheese. I would suggest not to use more than two ingredients to top your focaccia. To impress the guest you can replace the coarse sea salt with one of those “yuppie” salts like Pink Himalayan Salt, Grey Sea Salt, Hawaiian Black Lava Salt or Red Coral Salt. Use good quality Extra Virgin Olive Oil if possible as this will give the bread a good flavour. Kalamata olives are recommended. Replace thyme with either rosemary or sage.
There you have it. Enjoy!
Jip sien dis nou wat ek brood noem. Ek is vreeslik lief vir lekker brood
Baie dankie Rustig ek waardeer. 
Baie welkom, Wipneus!
Jy moet so bietjie terug voering gee as jy dit gemaak het. Die positiewe en negatiewe. Geniet en dink aan my as jy braai. Vrek oor skaaptjop!
Rustig ek het die brood gemaak en dit is ‘n hit. Ek het droë gis gebruik. ‘n Blogger wat ook by die braai was het te lekker daaraan gesmul!!
Volgende keer wil ek dit met songedroogde tamaties, garlic en Feta maak. Weereens baie dankie.
Eish…. ek sien die een het nie bier in nie
Jy kan dit mos saam met bier eet en skaapribbetjie!
Seker ja, maar ek is lui… daar is nie dalk ‘n resep warr die bier EN skaapribbetjie in die brood is nie
Ja! Dit is ‘n Bierbrood en Lamsvleis Kebab. Soos daardie wat jy in London koop baie laat in die nag.
Dit lyk heerlik…. Sal maar by Wipstertjie gaan kuier om dit te eet weens die feit dat ek nie meer ‘n oond het nie….
Ek weet ek is ‘n useless kok, maar ek het noooit kon dink ek sal my oond so mis nie!
Jy kan die mos in miershoop bak! Jy bou vir jou ‘n klei oond buite en bak brood in parafien blikke! Hoe is jy dan?
Hmmmm, ek sal eers my ouma moet loop vra…. ai, Rustig, jy is onmoontlik! Wonder of ek frikkadele ook in ‘n miershoop kan bak, kan my lag nie meer hou vir lus vir frikkies….
Op ernstige noot. Dit werk net soos regte oond. Dit is net buite en gemaak van klei. Jy moet net rondvra in die omgewing. Veral die ouer kleurling mense sal jou dalk kan help. Lekkerste brood in die wêreld. Dink net aan die skaapboud.
Maar kan mens nie frikkadelle op die stoor in ‘n pan maak nie? Ek verbeeld my my ma het dit altyd so gemaak.
Whahahahahaaa Pikkie vra vir Rustig die resep hoe om ‘n klei oond buite te maak
En daai brode is yummy lekker!
Yip, en dan kan pikkie begin oefen vir wanneer ek weer ‘n draai in Upington kom maak!!
Ek gaan hierdie Saterdag doen vir wanneer ons weer op tafels dans. Daarom is ek BAIE bly daar is geen alkohol betrokke hierdie keer nie!
Jy dans op tafels as daar nie eers alkohol betrokke is nie????
Neee, dan hang ek van dakke af Dm, onthou jy nou weer – offe neeeeee – ek LOOP sommer oppie plafon
Ahhhh, SUPER SAMMI
Klink sommer STUKKE beter as Pastorie-tannie!!!
Ek buig laag!!
Soos ‘n vlermuis hang sy onderstebo
hierdie pastorie tannie!
[...] Brood In Die Oond [...]
Jis die broodjies lyk lekker
Ek gaan dit beslis probeer!
@Flippie: Dit is korrek. My ma het ook dit soms gedoen. Sy het dit soos die Italianers in ‘n tamatiesous gaar gemaak. Dit net baie sag.
I don’t particularly like olives, So I’ll probably leave it out or replace it. But this sounds just scrumptious.
@Robert: You leave it out.
A nice herb mixture will also do the trick. What I always try to do, is to stick to the origin of the bread and use items that are associated with it. eg. Italian Bread and then use herbs and food items that are italian.