IRONCLAD FOCACCIA BREAD WITH OLIVES, ROSEMARY AND ROCK SALT
No knead. Super easy. Crunchy, herby, olivey goodness. AND gluten free too if you wish.
1 c warm water
1 t maple syrup
1 t yeast
½ t salt
2 ½ c white flour, regular or gluten free.
¼ c olive oil
3 sprigs rosemary
Large handful of olives
In a bowl, mix all dough ingredients together with a spoon. The mix should be sticky. Now leave to rise, covered, in a warm place for 1 hour.
Drizzle olive oil in the bottom of your Ironclad Legacy Pan. Place the risen dough into the middle of the pan in a lump and turn over in the pan so both sides are covered in olive oil.
Using your fingertips dig into the dough, right to the bottom of the pan so the olive oil oozes up through the holes and spread the dough out to the edges of the pan.
Sprinkle with rosemary and rock salt and poke the olives into the dough then leave to rise in a warm place for 30 minutes.
Bake for 15 - 20 minutes at 220°C. If the top is browning faster than the bottom you can flip the bread over to finish browning the top.