[Gizo, Western Province,Solomon Islands, 08° 06' S/156° 50' E]
We met Jan Isaksen and Eli Steffensen in Gizo in the Solomon Islands. Jenny - a magnificent vessel of modern materials with a graceful traditional sheer and an American cherry wood interior - was anchored next to us. We'd talked with them on the regional Namba Net and promised to meet. One fine evening, we joined Jan and Eli (and Chris of Elise) for a supper aboard. Eli presented this luscious foccacia as a side to her equally rich and tasty lasagne. This recipe originated in Norway via their daughter Benedikte and was translated by Eli. Enjoy.
2½ tsp yeast
6 dl water (2.5 cups)
800 g plain flower (about 6.25 cup, dough should be soft)
2 Tbsp sugar
1 tsp table salt
3 dl olive oil (1.25 cups)
1 jar black olives, depitted and sliced
2 cloves garlic, minced
1 red onion, chopped fine
1 branch rosemary (convert perhaps to 1 tsp?)
1 Tbsp coarse sea salt
Mix the yeast in lukewarm water, add flour, salt, sugar, olives and 2 dl (.85 cup) olive oil to make the dough. Pour 0,5 dl olive oil (.25 cup) on top of the dough and let it rise for ~ 1 hour.
Pour the rest of the olive oil on a big baking tray and press the dough on the tray and sprinkle the garlic, onion and rosemary on the top, let the dough rise for 30min. Sprinkle the sea salt on the top of the foccacia and bake for 30 min at 200 degrees Celsius (about 400 F).