La Verde Olives with wild garlic and basil make the perfect addition to a classic home baked focaccia. The juicy olives add a grassy flavour and the aromatic herb marinade is delicious to season this rustic bread. Walnuts work as a crunchy topping and the pesto marbles the dough with springtime allium notes. Serve with roasted pepper soup or with cheese and extra pesto.
This recipe was created by James Strawbridge with his inspiration being, “this dish takes me to Italy and the hills of Abruzzo. The woodland region with good red wine and rustic food. Set amidst the dramatic mountains outside of Rome this focaccia recipe is inspired by memories of good bread, pizza, olives and walnuts”.
Ingredients
For the dough:
500g strong bread flour
350ml water, lukewarm
1 tsp dried yeast
2 tbsp olive oil
1 tsp sea salt
For the topping:
12 La Verde Olives
6-8 walnuts
Pinch of sea salt flakes
2 tbsp olive oil
For the pesto:
Large handful of wild garlic leaves [if not in season use basil]
50g walnuts
50g parmesan, grated
2 tbsp olive oil
Zest and juice of 1 lemon
Pinch of sea salt
Method
Mix your yeast and water together well with a whisk and allow to ferment for 5-10 mins.
Make a well in a large bowl with flour and add in the salt and 2 tbsp oil. Start stirring in your yeast and water and then turn out onto a floured surface to knead.
Knead for 10 mins until the dough is soft and then return to the bowl, cover and leave to proves for 1 hour until doubled in size.
Next make your pesto by blitzing all ingredients into a smooth paste. Fold 2 tbsp of the wild garlic pesto into your dough and knead for 5 mins until you have a marbled dough. Form into a large rectangle shape and lay into an oiled baking tray. Use your fingers to press the olives and walnuts into the dough. Cover and allow to prove again for 45 mins.
Preheat your oven to 200˚C and drizzle the dough with 1 tbsp of water and a generous pinch of sea salt flakes. Bake for 20-25 mins until golden. Then drizzle with 2 tbsp of oil and serve warm.