Ok, so this recipe is a variation of
Stephanie's Olive Bread, pg 192. I have decided it is my goal to try and use most of the food in my pantry before we move house (which could be as soon as five weeks away). The more we consume means the less we have to move. It also means I can start with fresh products when we move into the new place. The disadvantage of this method means that my first grocery shop will probably cost hundreds of dollars. Oh well, you can't have it both ways.
My whole body was sore from grape picking the day before, so hubby came in handy with this one. Ordinarily, I would knead the dough with the dough hook of my stand mixer, but unfortunately that was at Mum's in "storage", so I had to improvise. Sometimes hubby does come in handy ;) and this was definitely one of those occasions. I set him up on my marble tile that I use for rolling out my dough (thanks, Mum) and he was at it. I used less olives than the recipe suggested in the dough, as we studded them across the top of the focaccia instead, which looked kind of cute. The oven we have in the apartment is very good at retaining heat, and maintaining temperature, so I have always found it good for baking. I will definitely miss the oven once we move out, although it is is probably a little smaller than my ideal oven. We shall see what we end up with in the new house.
600g unbleached strong flour
150g stoned black olives, halved
2 teaspoons salt
1 tablespoon instant dried yeast
2 teaspoons finely chopped rosemary
1/3 cup olive oil
300ml warm water
sea salt
