Focaccia with olives
4 servings
90 minutes
Focaccia with olives is a fragrant Italian bread with a crispy crust and tender, airy crumb. Historically, focaccia is considered a precursor to pizza and dates back to ancient Roman times when bread was baked over an open fire. Its flavor is rich and intense due to the combination of olive oil, sea salt, and a mix of aromatic Italian herbs. Olives add zest while the crispy crust provides special enjoyment with every bite. Focaccia is perfect as a standalone snack or as an accompaniment to soups, salads, or antipasti. It can be sliced into strips and served with dips, used instead of sandwich bread or simply enjoyed fresh with a glass of good wine. This dish is easy to prepare yet elegant, adding Mediterranean gastronomic notes to any meal.
1
Dissolve the yeast and sugar in warm water, let it sit until the yeast starts to foam. In a large bowl, sift the flour and make a well, adding the yeast, salt, and 1 tablespoon of olive oil. Knead the dough, adding warm water by the tablespoon if necessary. Knead the dough and shape it into a ball.
- Dry yeast: 8 g
- Sugar: 1 teaspoon
- Water: 0.3 glass
- Wheat flour: 2 glasss
- Salt: 0.5 teaspoon
- Olive oil: 4 tablespoons
2
Take 2 tablespoons of olive oil and pour them into a large bowl. Grease the dough ball with oil, cover it with a towel, and let it rise for 30 minutes.
- Olive oil: 4 tablespoons
3
Preheat the oven to 200 degrees. Place the dough on a floured work surface and again.
4
Roll out a thick flatbread and place it on a greased baking sheet. Brush the flatbread with olive oil, sprinkle with coarse salt, herbs, and slices of olives.
- Olive oil: 4 tablespoons
- Sea salt: to taste
- Italian Herb Blend: to taste
- Pitted olives: to taste