I love spending time at home going through my Grandmother’s old recipe books; it’s always good to get back to the basics, discover recipes that are oldies but goodies and give them a modern twist. I’ve tried many focaccia bread recipes before, but when I came across this one of my Grandmother’s that uses honey instead of sugar I thought it would be the perfect opportunity to showcase our Wild Blossom Honey in a savoury dish. Enjoy!
For the dough
500 grams cake flour
15 grams salt
10 grams (1 sachet) instant yeast
2 cups water
¼ cup Chaloner Olive Oil
2 tablespoons Chaloner Wild Blossom Honey
For the topping
5 marinated artichoke hearts, cut into quarters
200 grams sundried tomatoes, cut in half
200 grams black olives, pitted and cut in half
200 grams green olives, pitted and cut in half
1 tablespoon dried oregano
A drizzle of Chaloner olive oil
- Preheat your oven to 190°C. Place all the dry ingredients into a large bowl and combine. Make a well in the centre of the dry ingredients and fill it with the water, olive oil and honey. Gently fold the wet and dry ingredients together until a wet sticky dough forms.
- Cover the bowl with plastic wrap and leave in a warm place for about an hour until the dough has doubled in size.
- Grease a rectangle baking tin with olive oil and add the dough.
- Arrange the artichokes, sundried tomatoes and olives over the dough, sprinkle with the oregano and drizzle with olive oil.
- Bake the focaccia for 50 minutes until golden and baked through.