Bush Tomato and Olive Focaccia

This is based on a great recipe of Claudia Roden’s that we've have made many,  many times. We've found that adding some bush tomato gives the foccacia  a sublime flavour and a wonderful aroma as it cooks.  Great for lunch simply accompanied by some excellent cheese and our Outback Spirit Tomato Chutney.

Serves 8


50g dried yeast

A generous 1½ cups (350ml) warm water

Pinch sugar

1 kg plain flour

2/3  cup (150ml) olive or macadamia oil

2/3 cup (150ml) dry white wine

400g pitted black olives chopped very coarsely

2 tablespoon wild thyme or thyme

3 tablespoons bush tomato

Wild Herb Salt  (or salt)


Preheat oven to 200C

Stir the dried yeast and the sugar into a half glass of the warm water, and place on top of stove to keep warm while the yeast activates.

 Using a dough hook, mix the flour and salt together and add the activated yeast to the flour.

Add the olive oil, the wine and the remaining water. Immediately add the chopped olives, half the thyme and 2 tablespoons of the bush tomatoes. Let the mixer knead the dough until it sticks together in a ball.

 Remove the dough from the mixer and hand knead on a lightly floured surface for a few minutes until the dough is soft and elastic.

 Leave the dough to rise in a bowl covered with a damp tea towel. If it is not a warm day, place the bowl on the top of the stove to help the yeast work. When the dough has doubled in bulk (between 1 to 2 hours depending on conditions) punch it down and knead again for only a minute or two.

 Roll the dough out on a lightly floured surface until it’s about 1cm thick. You may need to rub your rolling pin in flour to stop it sticking to the dough.

 The bread should be a long oblong shape. Place this now on a lightly oiled baking tray forming the shape with your hands.

Using your fingers, make depressions in the surface of the dough. Mix the remaining bush tomatoes with the oregano and sprinkle over the bread. Grind coarse salt lightly over the whole surface.

 Bake on the top shelf of the oven for about 25 minutes and bread is a light golden brown. You can brush the baked bread with additional olive oil at this stage and serve while hot.




Older Post Newer Post

Leave a comment