Discover the Delight of Home-Baked Olive Focaccia

The Bangalow Farmers Markets are a highlight of our weekly market visits. Especially because the aroma of fresh pastries, breads, and treats from Wildoats Bread & Pastry captures our hearts and gets our tummies rumbling. Created by Cornelia from her farm bakery near Bangalow, Wildoats organic sourdough breads are simply irresistible.

In a playful exchange—armed with olives as our currency of choice—we persuaded the gifted Cornelia to share her secret for a delightful Easter focaccia. Rich with the savoury goodness of our Grumpy Grandma’s Kalamata olives, we're thrilled to share her special recipe with you, bridging the gap between artisanal tradition and the joy of baking at home.

Olive Focaccia Recipe

Ingredients

500g bread flour

7g active dry yeast

380ml warm water

2 teaspoons 10g sugar

1 teaspoon 5g salt

60ml Grumpy Grandma’s Extra Virgin Olive Oil

Coarse sea salt, for sprinkling

Grumpy Grandma’s Kalamata olives, for a spectacular topping

Method

Firstly, activate the yeast by mixing some warm water in a small bowl with a couple of spoons of flour, the sugar, and the yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy.

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture plus the water and olive oil. Mix until it is well combined. Let sit for 10 minutes. 

Knead the dough for a few minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step if you prefer.

First Rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise for about 1-1.5 hours or until doubled in size.

Preheat your oven to 220°C. Grease a baking sheet or a rectangular baking pan generously with olive oil.

Once the dough has risen, punch it down to release the air. Transfer it to the prepared baking pan and gently stretch it out to fit the pan. If it starts to spring back, let it rest for a few minutes and then continue stretching.

Second Rise: Cover the dough with a clean kitchen towel and let it rise for another 20-30 minutes.

Once the dough has risen again, use your fingers to make dimples all over the surface. Drizzle a little more olive oil over the top and sprinkle with coarse sea salt. Here is when you add the olives and any other toppings you, we love rosemary as a great accompaniment to the olives.

Place in the preheated oven and bake for 20-25 minutes or until the focaccia is golden brown on top and sounds hollow when tapped on the bottom.

Remove the focaccia from the oven and let it cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely before slicing and serving.