Tomato and Olive Focaccia

This recipe is brought to you by Bessemer, and features their 40cm Stone Roaster

Serves 16-18

Ingredients

1.23L lukewarm water

14g dry yeast 

1 tbsp honey

1.25kg plain flour

1.5 tbsp fine salt 

Extra virgin olive oil

3 tsp sea salt

1 tbsp dried oregano

400g cherry tomatoes, halved 

200g green olives, sliced

Method

1. In a large bowl, combine the lukewarm water, yeast and honey. Whisk to dissolve and let it sit for 5–7 minutes until small bubbles form on the surface.

2. Add the flour and fine salt to the yeast mixture. Mix until a sticky dough forms, ensuring no dry spots remain.

3. Drizzle 3 tablespoons of olive oil into a clean, large bowl. Transfer the dough into the bowl, turning it to coat in oil. Cover with plastic wrap and refrigerate for at least 6 hours, or up to 24 hours until doubled in size.

4. Remove the dough from the fridge and gently deflate it by folding it into the center with two forks. Transfer to your 40cm Bessemer Roasting Pan. Cover with plastic wrap or a clean tea towel and let it rise in a warm place for 1.5–2 hours until doubled in size. Use the 'proof' function on your oven if available.

5. Preheat the oven to 230°C. Once the dough has risen, gently press the cherry tomatoes and olives into the surface, then sprinkle with dried oregano. Drizzle 2 tablespoons of olive oil over the top and finish with a sprinkle of sea salt. Use your fingertips to dimple the surface of the dough. Bake for 25–30 minutes, or until the focaccia is golden, crispy, and perfectly baked. Once baked, set aside to cool for 20 minutes, then remove from the pan, slice and serve. 

Note: This recipe is made in Bessemer’s 40cm roasting pan, which is larger than a standard focaccia pan. If you're using a smaller baking pan, feel free to halve the recipe to suit your pan size.