Italian Hearth Bread with Black Olives and Rosemary

Name: Italian Hearth Bread with Black Olives and Rosemary
Yield: Makes 1 Large Loaf
Cuisine: Italy
Ingredients: 4–5 teaspoons crushed sea salt; 375 g (12 oz) strong unbleached four; 1 sachet fast-action easy-blend dried yeast; Leaves from 1 large sprig fresh rosemary, chopped finely; 175–250 ml (6–8 fl oz) water; 5–6 tablespoons extra virgin olive oil; 40–50 g (1½–2 oz) black olives, stoned and chopped roughly

Preparation info

Makes
1
Large Loaf

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Focaccia and schiacciata are both names for the flat, Italian hearth bread of which there are many varieties, but they all have one thing in common — the wonderful taste of fruity extra virgin olive oil and salt. It is best eaten warm.

Ingredients

375 g (12 oz) strong unbleached four
1 sachet fast-action easy-blend dried yeast

Europe
Italy
Dessert
Vegan
Bread
Mediterranean

Method

Lightly grease a large pizza tin or baking sheet. Put the flour in a large bowl with the yeast, 2 teaspoons crushed sea salt and all but 1 teaspoon of the rosemary leaves. Stir with a wooden spoon, then pour in the water and 3