Focaccia con olive e rosmarino
A delicious flatbread with black olives and rosemary
Amount
servings
Ingredients list
- 300 g pastry flour (soft / patent)
- 200 g manitoba flour
- 300 g water lukewarm
- 5 g dry yeast
- 25 g olive oil extra virgin
- 20 g salt
Season & Grease
- 100 g black olives pitted
- rosemary to taste
- coarse sea salt to taste
- olive oil extra virgin to taste
Directions
- First add the yeast and flour to the bowl of the food processor. Turn on the machine on speed 1 with the beater. Then gradually add the water and let it mix well.
- Once the dough has absorbed all the water, add the olive oil and salt. Now continue to knead for about 15 minutes until the dough has acquired a nice smooth and firm consistency.
- Then transfer to a lightly floured work surface and fold a few times from the outside to the center. This will trap air and make the dough nice and fluffy.
- Then form into a ball, place in a bowl and cover with a tea towel. Leave to rise in a warm place for at least 2 hours. The dough should then have doubled in volume.
- After resting, grease a baking sheet and place the dough on it. Now flatten the dough with your fingertips and pull it apart until it is spread all over the surface. To prevent the dough from sticking to your fingers, it helps to rub them with a little olive oil.
- Now cut the well-drained olives into rings and spread them evenly over the entire surface of the dough. Drizzle with a little olive oil and season with rosemary and coarse sea salt flakes.
- Now let rest for another 30 minutes.
- Finally, place the tray on the lowest shelf of the oven and bake for about 30 minutes at 200°C top/bottom heat. Remove from the oven and allow to cool briefly. Now you can eat the delicious focaccia!Buon appetito!
Calories: 549kcal (27%)Carbohydrates: 95g (32%)Protein: 15g (30%)Fat: 12g (18%)Saturated fatty acids: 2g (10%)
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