Pouring leftover olive brine down the sink is a common kitchen mistake that washes pure, intense flavour straight down the drain. This savoury liquid, often discarded after the olives are eaten, is being championed as a secret weapon for creating an extraordinary homemade focaccia.
The Hidden Power in Your Olive Jar
Food writer Tom Hunt, inspired by taste-testing olives for a column, advocates for recognising olive brine as a valuable ingredient in its own right. This salty, umami-rich liquid can add incredible depth to soups and stews, but its true potential is unlocked in making salamoia.
Salamoia is the aromatic brine traditionally used to top focaccia, creating that distinctive, perfectly salted crust that elevates a simple loaf into something remarkable. While toppings like rosemary and olives are delicious, Hunt confirms that the brine itself delivers so much flavour that the focaccia is exceptional even when kept completely plain.
A Recipe for Light and Fluffy Focaccia
Hunt's recipe draws inspiration from chef Giorgio Locatelli and food writer Solmaz Saberi, known for her incredible tomato soup focaccia. He has developed a simplified method using a high-hydration dough of around 80-85%, which ensures a light and airy crumb.
As a proponent of wholefoods, Hunt also explores incorporating nutrition and deeper flavour by substituting 15-20% of the white flour with wholemeal flour. This small adjustment adds complexity without compromising the focaccia's desirable fluffy texture.
Tom Hunt's Olive Brine Focaccia Recipe
For the Salamoia:
- 30ml olive brine, at room temperature
- 30ml extra-virgin olive oil
- Flaky salt, to finish (optional)
For the Dough:
- 500g flour (a mix of 80-85% white and 15-20% wholemeal)
- 5g dried yeast
- 1 tbsp sugar or honey
- 5g fine sea salt
- 2 tbsp extra-virgin olive oil
- 425ml warm water (or a mix of water and leftover brine)
Method:
Begin by emulsifying the olive brine and extra-virgin olive oil for the salamoia in a small bowl. For the dough, mix the flour with the warm water (and any extra brine), then stir in the sugar, sea salt, and olive oil. Knead until evenly mixed, cover with a damp cloth, and leave to prove for 20 minutes.
After proving, fold the dough into a neat round to create surface tension, then place it fold-side down on a well-oiled 23cm baking tray. Rub the surface with oil and press the dough out to fill the tray. Cover again and leave for about an hour, or until doubled in size.
Scatter over optional toppings like rosemary leaves and pitted olives. Use oiled fingertips to press dimples all over the dough's surface. Evenly drizzle over the prepared salamoia and leave for a final 20 minutes while the oven heats to 200C (180C fan)/390F/gas 6.
Bake for approximately 30 minutes, until the focaccia is golden brown. The result is a beautifully flavoured loaf with a perfect crust, all achieved by giving a often-wasted ingredient a brilliant second life.
