Olivver Super Un-kneady Focaccia

Say “premium extra virgin olive oil” and most people instantly imagine dipping fresh, crusty bread into that green-gold elixir. 

Well, here’s a dead simple way to knock out an Italian focaccia to go with your beautiful Olivver extra virgin olive oil. Of course, the recipe also uses EVOO to work its magic, like a bright, slightly lighter Spanish arbequina such as this Castillo de Canena Arbequina.

The result is a deliciously crisp, airy and super tasty bread that takes hardly any effort - merely a bit of time lounging around while the good things happen.

Let’s go: 

500 grams flour
2 teaspoons salt
2 teaspoons (8g) instant yeast
500 ml warm water
2 teaspoons honey
60ml extra virgin olive oil - choose a lighter style, very good quality EVOO

Add the yeast to the warm water plus honey in a small bowl or pyrex jug. Let the yeast come alive while you organise the flour and salt into a large bowl. Once bubbles appear on the yeast mixture, add it to the flour bowl along with the olive oil. Mix well with a wooden spoon or spatula until a wet, shaggy dough forms. No need to knead, simply mix until no dry flour remains.  

Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 8 to 12 hours (or overnight) until bubbly and doubled in size.  

Drizzle a little olive oil into a baking dish or tin (or a cast-iron skillet for extra crispiness). Transfer the dough into the pan, folding it over itself a few times with oiled hands to deflate slightly. Cover the dough with a towel and let rise again for about an hour.

Drizzle another tablespoon of olive oil over the dough. Use your fingers poke indents all over the surface. Sprinkle with flaky salt and any toppings you like (rosemary, garlic, black olives, cherry tomatoes etc.).

Whack into a pre-heated 230°C oven and bake for 20–25 minutes, or until golden brown and crisp.  

Serve warm at room temperature with lashings of a really good Olivver extra virgin olive oil (they’re all good!) and use anything left over to make grilled panini-style sandwiches.