Herb focaccia with green olive, burnt lemon and thyme dip

Updated at: Wed, 16 Aug 2023 20:31:04 GMT

Step 1

You will also need a high-sided baking tin, approximately 24 x 24cm.

Step 2

Put the water and yeast into a large mixing bowl and add the salt and sugar. If you are adding sourdough starter, do so now. Mix in the flour by hand or with a spatula. Add 2 tbsp of the olive oil and mix into the dough. Cover the bowl with a tea towel and refrigerate overnight (I like to give the dough a good eight hours).

Step 3

Next day, when the dough has risen to about twice its original size, chop the thyme leaves and add them into the dough along with another 2 tbsp of the oil. Lightly oil the baking tin and turn the dough out into it. Push the dough to fit the tin with your fist, gently pushing it almost into the corners.

Step 4

Wrap the tin in a cloth and place in a warm spot for about an hour until it has risen to twice its size. Set the oven to 220C/gas mark 8. When the oven is ready, push 12 or so hollows into the dough with your finger, scatter the surface with sea salt and bake for 30 minutes until golden. Remove from the oven and pour the remaining oil over.

Step 5

Get a small griddle pan hot. Cut the lemon in half and place cut side down on the griddle. Leave until the underside is toasted, even a little blackened, then remove and squeeze the juice.

Step 6

Put the olives in a food processor with the thyme leaves, and process until finely chopped. Pour in the olive oil then, finally, 4 tbsp of lemon juice. Check the seasoning – you may need a little black pepper. Serve with the warm focaccia.

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