Lemon, Chilli, Garlic Olive Focaccia (with Rosemary)

Makes: 1 tray (30×40 cm)

Time: 20 min hands-on · 1½–2 h rise · 20–25 min bake

You’ll need

Infused oil

• 80 ml olive oil

• 2 garlic cloves, crushed

• 1 rosemary sprig

• 1 strip lemon zest

• Pinch chili flakes

Dough

• 425 g strong white flour

• 75 g semolina

• 10 g salt

• 7 g instant yeast (or 15 g fresh)

• 300 ml warm water (~35 °C)

• 50 ml olive brine

• 50 ml infused oil (from above)

• Zest of 1 lemon

• 2–3 black-garlic cloves, mashed

Topping

• 100 g olives, halved

• Few rosemary leaves

• 30 ml infused oil

• ½–1 tsp flaky salt

Steps

1. Infuse oil (5–7 min) – Warm oil with garlic, rosemary, lemon zest & chili. Don’t sizzle. Cool; strain if you like.

2. Make dough – Mix dry ingredients, then add water, brine, infused oil, zest & black garlic. Knead 8–10 min until smooth and slightly tacky.

3. First rise – Cover and rest 1–1½ h at room temp until doubled.

4. Shape – Oil a 30×40 cm tray, add dough, rest 10 min, then stretch to fit.

5. Second rise – Let it puff 30–45 min. Meanwhile, preheat oven to 220 °C (200 °C fan).

6. Top & bake – Dimple the dough, add olives & rosemary, drizzle infused oil, sprinkle salt. Bake 20–25 min until deep golden.

7. Finish – Brush with a little more oil, cool 10–15 min, then slice.