Don't pour that olive brine down the drain it's a flavour bomb | Waste not

"When I taste-tested olives for the food filter column a few months ago, it reminded me that the brine is an ingredient in its own right. This intensely savoury liquid adds umami depth to whatever it touches, and, beyond seasoning soups and stews, it can also be used to make salamoia, the aromatic brine that's traditionally used to top focaccia and create that perfect salty crust."

"For the salamoia 30ml olive brine, at room temperature (or water mixed with a tablespoon of sea salt) 30ml extra-virgin olive oil Flaky salt, to finish (optional) For the dough 500g flour (eg, all-purpose, strong white flour; if you like, substitute 15-20% of it with wholemeal flour) 5g dried yeast 1 tbsp sugar, or honey 5g fine sea salt 2 tbsp extra-virgin olive oil Optional toppings Rosemary leaves Pitted olives"

Olive brine functions as a concentrated, savoury ingredient that adds umami depth and can be emulsified with extra-virgin olive oil to form salamoia for focaccia. A simple salamoia combines 30ml olive brine and 30ml extra-virgin olive oil, finished with flaky salt if desired. The focaccia dough uses roughly 500g flour, 425ml warm water for high hydration (about 80–85%), 5g dried yeast, 1 tablespoon sugar or honey, 5g fine sea salt and 2 tablespoons extra-virgin olive oil. Substituting 15–20% of the flour with wholemeal adds nutrition and flavour. Rosemary and olives are optional toppings.

Read at www.theguardian.com