I want to start off by wishing each and every one of you an amazing 2018. There are going to be a lot of bread recipes coming up. I made focaccia over and over again while trying to get a new recipe to work for me. This Tomato And Smoked Olive Focaccia was the second attempt. Before I get on to the recipe, let me look back and reflect on 2017.
Dave and I travelled this year both for pleasure and for motor racing. This year we raced in Welkom, East London and Port Shepstone. Our last away race together was at Kyalami and then Dave went alone to Port Elizabeth. We also took a day trip to Knysna to see his mother who is 98. We went with friends to Fraai Uitzicht for a night to celebrate our wedding anniversary. And another day trip to the Nuy Valley with my parents. Our first overseas trip started in Rome on Easter Friday. From there we went to Sardinia and then on to France. In October we headed off to England and Scotland. Work was fairly quiet this year with no major movies being made. We are busy enough to maintain our lifestyle and for that I am grateful. We had house guests this year from Australia, Zimbabwe and Johannesburg.
Today’s inspiration ♥ Recipe For Tomato And Smoked Olive Focaccia ♥ can be found on Lavender and Lime Click To Tweet
My parents came to visit for 12 days and we had a wonderful time with them. We ate out frequently this year at some great restaurants. On the house front we finished off the roofing and got the skeleton of the kitchen done. We also managed to finish the tiling. The pool deck was completed and looks amazing. There is still so much to do but at least we are making progress. I got to bake a lot this year. Some recipe testing was successful, but most was not. It just happened to be one of those years. This Tomato And Smoked Olive Focaccia was a huge hit.
Click on the links for conversions and notes.
Tomato And Smoked Olive Focaccia
- 50 g active sourdough starter
- 375 g water
- 20 g honey
- 500 g bread flour
- 9 g fine salt
- 30 g olive oil
- 2 to matoes thinly sliced
- 15 olives crushed and pips removed
- Flaked salt for sprinkling
- Place the starter, water and honey into a stand mixer bowl
- Whisk using the dough hook until frothy
- Add the flour and salt and knead on a slow setting for 10 minutes
- Cover the bowl and leave in a warm place to prove until doubled in size
- Pour the oil into a large plastic container, coat the sides well with the oil
- Lightly brush some of the oil onto cling wrap and a Swiss roll pan
- Pour the dough into the plastic container and flip the dough over so that it is completely coated in oil
- Cover with the cling film and leave to prove for 2 hours until nicely puffed up
- Preheat the oven to 220° Celsius
- Tip the dough into the baking tin and stretch to fit as best you can
- Dimple the top with your fingertips, pushing right to the bottom of the tin
- Place the tomatoes and olives onto the top and sprinkle with flaked salt
- Bake for 35 minutes and leave to cool slightly before serving
Inspiration published on Lavender and Lime January
Dave and I are on leave. We will be back at work on the 4th of January 2018. I have not made any resolutions this year, did you?
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