That leftover liquid from a jar of olives is far more than just packing juice. This intensely savory brine is a powerhouse of umami flavor, and its most brilliant use might be in baking. Instead of pouring it away, use it to create a focaccia with an exceptionally flavorful and perfectly salted crust.
The key is a traditional topping called salamoia, a simple emulsion of olive brine and extra-virgin olive oil. Drizzled over the dough just before baking, it transforms an ordinary loaf into something extraordinary. While toppings like rosemary and olives are classic additions, the brine provides so much depth that a plain version is equally delicious.
This recipe utilizes a high-hydration dough, resulting in a wonderfully light and airy crumb. A small portion of wholemeal flour can be incorporated alongside white flour, adding a subtle nuttiness and extra nutrition without compromising the bread’s signature fluffy texture.
For the Salamoia Topping:
30ml olive brine, at room temperature
30ml extra-virgin olive oil
Flaky sea salt for finishing (optional)
For the Dough:
500g flour (a blend of 400g white and 100g wholemeal flour works well)
5g dried yeast
1 tbsp sugar or honey
5g fine sea salt
2 tbsp extra-virgin olive oil
425ml warm water (some can be replaced with additional olive brine)
Optional Toppings:
Fresh rosemary leaves
Pitted olives
Method:
1. Prepare the salamoia by whisking the olive brine and 30ml of olive oil in a small bowl until the mixture is emulsified. Set aside.
2. In a large bowl, combine the flour and dried yeast. Pour in the warm water (and any extra brine), then add the sugar, sea salt, and the 2 tablespoons of olive oil. Mix until a shaggy dough forms, then knead briefly until the ingredients are just combined. Cover the bowl with a damp cloth and let the dough rest for 20 minutes.
3. Perform a series of folds: lift each corner of the dough and pull it into the center, creating a smooth, round ball with a taut surface. Place this ball, seam-side down, onto a generously oiled 23cm x 33cm baking tray. Rub the top of the dough with a little more oil, then use your fingertips to gently press and stretch it to fit the tray. Cover again and let it rise for approximately one hour, or until it has doubled in size.
4. Preheat your oven to 200°C (180°C fan)/390°F/gas 6. If using, scatter your chosen toppings over the dough. Use oiled fingers to press deep dimples all across the surface. Drizzle the prepared salamoia evenly over the entire focaccia.
5. Let the dough sit for a final 20 minutes as the oven finishes heating. Bake for about 30 minutes, or until the top is a deep, golden brown.
