Focaccia with Smoked Gouda & Almond - Eat Love Share

Focaccia with Smoked Gouda & Almond

By on October 13, 2016



  • 3 1/3 cups ‘00’ flour or plain spelt flour
  • 2 tsp dried yeast
  • 2 cups warm water
  • 1 tbs coconut sugar
  • Pinch of salt
  • 1 tbs olive oil (plus extra for topping)
  • Chris’ Heritage Smoked Gouda and Almond Dip
  • ½ cup pitted olives


  • Place water, yeast, sugar, oil and salt into a stand mixer fitted with a dough hook. Knead for 5 minutes until the yeast has dissolved.
  • Add flour and knead again for 15 minutes.
  • After this the dough will be very runny, place a clean tea towel over the bowl and keep somewhere warm for at least an hour until the dough has doubled in size.
  • Preheat oven to 180 degrees Celsius
  • Grease a brownie pan (30cm x 25cm) with olive oil then pour in the runny dough, top with olives, extra salt if you like and drizzle with extra olive oil.
  • Bake for 35-40 minutes until crisp and golden. Serve warm with a thick layer of Chris’ Heritage Smoked Gouda and Almond Dip.

Recipe created for Chris’ by Naturally Nutritious