Focaccia with Olive

Posted by on

 Focaccia with 

Green Olives


Prep time: 10 minutes
Baking time: 25 minutes

Ingredients:
Quantity for 1 classic baking tray
  • 500 grams flour + a little for the folds
  • 365 grams of water at room temperature
  • 1 teaspoon of dry brewer's yeast - 8 g of fresh brewer's yeast (or 100 g of mother yeast by doubling the leavening times)
  • 1/2 teaspoon sugar
  • 11 grams of salt
  • extra virgin olive oil for dressing
  • coarse salt or flakes
  • 160 gramsof pitted green olives
  • a handful of rosemary leaves (optional)

Preparation:
  1. First of all, put the flour, yeast, salt and sugar in a bowl. if you are using fresh yeast, dissolve it in 2 tablespoon of water
  2. Then mix them together, make a hole in the center and add water. 
  3. Turn with a spoon. The dough will be very hydrated and sticky, that's how it should be!
  4. Finally, cover with cling film and let it rise in the oven that has been switched off and turned on recently at temperature of about 28° until it has tripled in volume.
  5. The leavening time could change depending on the outside temperature and could take up to 4 hours.
  6. Dust the work surface with manitoba flour, turn the soft focaccia dough upside down and dust it with flour
  7. Then dust your hands, make 2 wallet folds, add more flour if necessary.
  8. Finally, transfer the dough to a pan lightly brushed with oil and spread with your fingertips.
  9. Then add 2 tablespoons of oil and always with your fingertips spread the dough. Add rosemary and coarse salt.
  10. Finally, let your focaccia rise in the pan for at least 1 more hour, or in any case the necessary time until it reaches the edges of the pan.
  11. Season with 2 tablespoons of water, another drizzle of oil and pitted greeen olives
  12. Bake in a preheated oven at 200° for about 25 minutes, pass it on the bottom of the oven for the last 5 minutes and then lightly activate the grill for the last minute and transfer it to the upper part of the oven.
  13. Your focaccia is ready! Let cool!
  14. Excellent hot and steaming, you can keep it for about 2 days, once it has completely cooled down, wrapping it cling film!

Comments

Post a Comment