Saffron Focaccia Bread
Enriched with the aromatic saffron threads and topped with sea salt flakes and optional fresh rosemary. The bread is easy to prepare, yields approximately 12 servings, and can be enjoyed as a standalone appetiser, paired with soups or salads.
Servings
12
Ready In:
2hrs 30min
Calories:
223
Good For:
Lunch
Inroduction
About this Recipe
Enjoy your homemade saffron focaccia bread with its beautiful golden colour and delightful flavour! It’s perfect for sharing or enjoying as a delicious snack.
Enriched with the aromatic saffron threads and topped with sea salt flakes and optional fresh rosemary. The bread is easy to prepare, yields approximately 12 servings, and can be enjoyed as a standalone appetizer, paired with soups or salads.
Ingredients
- 1.5 cups warm water
- 1 tsp white sugar
- 2 tsp salt
- 2 tsp active dry yeast
- 1/4 cup olive oil
- 1.5 cups stuffed olives
- 4 cups all-purpose flour (sifted)
- 1 tsp saffron thread
- 1/4 cup warm water
- Sea salt flakes for sprinkling
- Fresh rosemary for garnish
Nutrition Facts
(per serving, based on 12 servings)
Calories 223
% Daily Value*
- Fat: 7.5g 9.6%
- Carbs: 34.7g 12.6%
- Sugar: 0.5g 1%
- Fiber: 1.2g 4.3%
- Protein: 4.1g 8.2%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Please note that the nutritional information provided is an estimate and may vary based on specific ingredients used and serving sizes. Additionally, you can customize the toppings and add-ons based on your preferences, which may affect the nutritional content.
Step by Step Instructions
Step 1
In a small bowl, combine the saffron threads with 1/4 cup of warm water and let it steep for about 10 minutes.
In another small bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until the yeast becomes foamy.
Step 2
In a large mixing bowl, combine the flour and salt. Make a well in the centre and pour in the yeast mixture, steeped saffron mixture (including the liquid), and olive oil. Stir the ingredients together with a wooden spoon until a rough dough forms.
Step 3
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough becomes smooth and elastic.
Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1-2 hours or until doubled in size.
Step 4
Preheat your oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper.
Once the dough has risen, punch it down gently to release any air bubbles. Transfer it to the prepared baking sheet and gently stretch and press it into a rectangular shape, about 1/2 inch thick.
Step 5
Cover the dough with the kitchen towel and let it rest for another 15-20 minutes. Using your fingers, make dimples all over the surface of the dough.
Drizzle the top of the dough generously with olive oil, ensuring the dimples are filled. Sprinkle sea salt flakes over the top of the dough, add the stuffed olives, pressing them gently into the surface. Optionally, you can also sprinkle fresh rosemary leaves on top for added flavour and aroma.
Step 6
Bake the focaccia in the preheated oven for 20-25 minutes or until the top is golden brown and the bread sounds hollow when tapped.
Remove the focaccia from the oven and let it cool on a wire rack for a few minutes. Slice the saffron focaccia bread into squares or wedges and serve it warm or at room temperature. Enjoy!