Charcuterie Board with Homemade Olive Focaccia Bread
Nothing beats a good Charcuterie Board especially when paired with tasty Homemade Olive Focaccia Bread - give this recipe a go this weekend!

30 mins

Capable Cooks

4

What you’ll need

  1. 200g Three Aussie farmers leg ham, shaved
  2. 200g Pork Sopressa, thinly sliced
  3. 1/2 cup extra-virgin olive oil
  4. 2 garlic cloves, finely minced
  5. 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  6. 1/4 teaspoon fresh ground black pepper
  7. 1 cup (235 ml) warm water
  8. 2 1/4 teaspoons active dry yeast (1 packet)
  9. 1/4 teaspoon honey
  10. 2 1/2 cups (315 grams) all-purpose flour
  11. 1/2 teaspoon fine sea salt
  12. 10 whole kalamata olives, pitted
  13. mustard, to serve
  14. sharp cheddar cheese, to serve

How to make it

  1. Combine warm water, yeast and honey in a bowl. Let sit for 5 mins.
  2. Combine 1 cup of flour, and ¼ cup olive oil with yeast mixture. Let sit for 5 mins.
  3. Add in the rest of the flour and salt and combine until a dough ball forms.
  4. Knead dough ball on a floured surface 10 – 15 times. Place in oiled bowl and cover with a damp tea towel. Allow to rest for 1 hour.
  5. Heat oven to 200˚C.
  6. Combine garlic, rosemary and pepper with remaining olive oil.
  7. Press dough into a 20 cm x 30cm baking tray. Brush with olive oil mixture and press kalamata olives into the top of the dough. Cover and allow to sit for a further 20 mins.
  8. Put in oven for 20 mins or until golden brown.
  9. Serve warm with leg ham, pork sopressa, mustard and cheese.