Written by Clifford Roberts; Photography Johan Viljoen
We love focaccia, which is why we present: the recipe for the best focaccia this summer!
At its most basic, focaccia is a flat, oven-baked bread made with yeast and olive oil. It’s hugely popular because it has a multitude of variations and is super versatile. You can serve focaccia as a delicious snack, hors d’hoeuvres, or side dish. The bread stands out for us however, because it’s light texture and olive oil ingredient makes it the go-to for summer events.
This is why this quick and easy recipe for the best focaccia this summer is most appropriate as a link to the Swartland.
What does focaccia have to do with the Swartland?
Focaccia is most often associated with its Mediterranean heritage. The Mediterranean region and South Africa’s Swartland share a similar climate, which significantly influences their agricultural practices, particularly in viticulture and olive cultivation. Both areas experience hot, dry summers and mild, wet winters. This climate fosters the growth of drought-resistant crops, like olive trees and grapes. In both regions, viticulturists lean toward sustainable farming practices that respect the land’s natural aridity. These similarities in climate allow both regions to produce wines with strong, concentrated flavours and excellent aging potential, often from grape varieties like Shiraz and Chenin Blanc
Another key similarity lies in the terroir, or the unique combination of soil, topography, and climate that influences the flavour of agricultural products, particularly wine. Both the Mediterranean and Swartland are known for their rugged, diverse landscapes, often featuring granite and schist soils. This natural character of the land shines through the wines, giving them unique quality.
About the Swartland’s olive industry
Where olives are concerned, the Swartland’s industry comprises a handful of enterprises. Some are growers, some are millers, and some do both in the cultivation of groves and the production of olive oil.
Kloovenburg was a pioneer of olive production in the region at the end of the 1980s. Its first olive oil was pressed in 2000. Gradually other olive producers followed, including Dragonridge, Org de Rac and Lammershoek and Het Vlock Casteel.
The latter farms olives, but also has a must-see shop of olive products. It is an olive cornucopia, presenting the fruit in what must surely be one of the region’s most diverse preparations.
Focaccia is ideal for parties and other social events
Focaccia is an ideal choice for casual, relaxed social gatherings where sharing and communal dining are key elements. Its versatility allows it to be used as a centrepiece on the table, whether served as an appetizer, alongside a meal, or paired with dips, cheeses, and charcuterie.
The simple, rustic nature of focaccia lends itself to a cozy, welcoming atmosphere, making it a great option for events like brunches or picnics, where guests can easily tear off pieces and enjoy its flavourful simplicity without the need for formal cutlery or plating.
The bread also fits seamlessly into wine tastings or casual cocktail parties. Its ability to complement both white and red wines, as well as sparkling varieties, makes it a versatile addition to the menu.
So, finding a recipe for the best focaccia is just what you need!
Can I serve wine with focaccia?
Of course! Focaccia, with its light, airy texture and subtle flavours, pairs beautifully with a range of wines. The classic olive oil and herb focaccia, often seasoned with rosemary or sea salt, finds an excellent match in a crisp, dry white wine like Chenin Blanc. The Riebeek Valley Wine Co’s Kasteelberg Chenin Blanc has bright acidity and sprightly notes of citrus that balances the richness of the olive oil and enhances the herbal nuances in the bread. Its refreshing character keeps the palate clean and makes it an ideal pairing for a simple focaccia or one topped with Mediterranean herbs.
Add tomatoes, garlic or onions, and many reds like a cinsault from Donovan Rall or shiraz from Martin “Marras” Lamprecht become excellent options. These red wines can have enough acidity to complement the acidity of tomatoes and the savoury depth of garlic, while moderate tannins won’t overwhelm the lightness of the bread. The red fruit flavours and slight earthiness of the wines bring out the sweet and savoury contrasts in the topping, making for a harmonious pairing.
For a more indulgent focaccia, such as one topped with cheese (like mozzarella or gorgonzola) or cured meats, a sparkling wine works wonders. The effervescence of for example, the Leeuwenkuil Methode Ancestrale cuts through the richness of the cheese and balances the saltiness of the meats, while its subtle fruit flavours add a pleasant contrast to the savoury elements of the focaccia. The light sweetness in many bubblies can also bring out the caramelized edges of the bread, enhancing the overall tasting experience.
The recipe for the best focaccia made by a specialist chef
A general recipe for focaccia and wine can only take you so far. It is much better when the focaccia has been created by a specialist chef with local knowledge.
Chef Rory Lambson knows the Swartland wine region of the Cape like the back of his hand. He works daily with its ingredients and with its wines. He is also familiar with the good vintages and the better vintages, as well as the varieties that thrive in the Swartland’s diverse terroir.
He’s also a firm ambassador for the quality of Swartland olives and olive oil.
Here it is: The recipe for the best focaccia this summer
Recipe for olive-and-rosemary focaccia, served with intense olive oil and marinated mushrooms (Serves 4)
INGREDIENTS:
- 400g punnet mixed exotic mushroom
- Extra virgin olive oil
- Thyme
- Zest and juice of one lemon
- Balsamic glaze
- 500g white bread flour
- 10g active dry yeast
- 10g sugar
- 10g salt
- 340 ml warm water
- 20ml extra virgin olive oil
- 80g black olives
- 4 sprigs fresh rosemary, de-stalke
METHOD:
Focaccia:
- In a mixing bowl add flour, salt, yeast and sugar mix through and make a well in the centre of the flour.
- Add the olive oil to the warm water and add to the flour mixture.
- Knead for 10 minutes and set aside, wrapped and in a warm place, to rise.
- Once the dough has doubled in size, gently knock it back and fold in the olives (it helps to dust them lightly with flour) and the fresh rosemary. Once the olives and rosemary are evenly distributed place the dough in a large rectangular or square baking tray, cover with a damp tea towel and allow to rise again.
- Once it has doubled again, create dimples all over the surface using wet or oiled fingers. Fill the dimples with a little olive oil and bake at 200°C for around 20 minutes, remove from baking tray and allow to cool on a wire rack.
Mushrooms:
- Trim the mushrooms and slice any larger mushrooms and shitake mushrooms.
- In a hot pan, add extra virgin olive oil and sauté the mushrooms until they get colour. Squeeze the lemon juice over the mushrooms and cook until lemon juice has evaporated.
- Transfer to a mixing bowl, add thyme, salt, pepper and lemon zest, drizzle with balsamic glaze and set aside for serving.
To serve:
- Slice the fresh focaccia.
- Pour an intense olive oil, such as from the Coratina cultivar into a bowl.
- Serve marinated mushrooms warmed or at room temperature with the bread.
- Dip focaccia in oil and enjoy
If you make this recipe for the best focaccia this summer, make sure you share it and tag Swartland Wine and Olive Route on X and Instagram.
• The Swartland Wine and Olive Route is a member organisation comprising the biggest representation of wine and olive producers of the Swartland region.
