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Olive & Oregano Focaccia

  • 4 cups of Eureka stone ground cake four
  • Flour for sprinkling
  • 1 packed of Anchor yeast
  • 3 Tablespoons of olive oil
  • 2 teaspoons of sugar
  • 2 teaspoons of pink salts
  • 1 Tablespoon of dried oregano
  • 310ml of warm water
  • 1 packet of black olives (if you purchase olives with pits you can cut in half and remove the pits.)
  • Additional oil and salt for the top before baking.
  • Baking dish preferably a round pie dish works well.


  • Mix your yeast and olive oil in a bowl and allow it to froth for a few minutes.
  • Then add your olive oil and yeast mix to the flour, along with the sugar and salt and oregano, add the lukewarm water.
  • Knead the dough and leave to stand for 45 minutes, place a damp cloth over the dough. Your dough will rise and double in size.
  • Place some flour on a clean surface and knead the dough for another 2 minutes, preheat your oven to 200 degrees.
  • Allow your dough to stand for another 15 minutes, then press your olives which are halved in the centre, 1 tablespoon of olive oil and some salt.
  • Bake for 25-35 minutes depending on the thickness and your oven setting.

Loads of love ❤️

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