Super soft and flavorful, the olive focaccia is a must-try. Fragrant with lots of extra virgin olive oil, it will make you fall in love not only for those who love savory snacks, but also for those who adore slicing focaccias in half and filling them, or for those who like accompanying their favorite main dishes. Easy to prepare, without a mixer, all you need is a large container and a spoon or fork. If you don’t like olives, you can simply skip them and you’ll still have a delicious focaccia. Let’s get to work and prepare the focaccia with olives together.
If you like recipes with olives, here are some delicious ones for you.
- Difficulty: Easy
- Cost: Affordable
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/4 oz fresh yeast
- 1 tsp sugar
- 3 1/4 cups Manitoba flour
- 1 1/2 cups all-purpose flour
- 2 cups Water
- 2 tsp Salt
- 4 1/4 oz pitted green olives
- to taste coarse salt
- to taste extra virgin olive oil
Tools for Preparing the Focaccia with Olives
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- Baking Pan
Preparation of the Focaccia with Olives
In a container, crumble the fresh yeast and add the sugar and lukewarm water. Stir and add the sifted flours. Combine salt and 4 tablespoons of extra virgin olive oil. Mix with a fork or spoon and let it rise for a couple of hours.
When the dough has risen, with the help of some extra virgin olive oil, make folding turns. Cover and let it rest until it doubles in volume.
Grease a baking sheet, place the dough on it, and spread it out with your fingertips. Let it rest for 30 minutes. With the help of extra virgin olive oil, spread the dough well with your hands, garnish with olives and coarse salt.
Preheat the static oven to 430°F. Bake in the lowest part of the oven for 20 minutes. Cook for another 5-10 minutes in the middle part of the oven. Let it cool slightly and serve.
storage
You can store the focaccia for two or three days well wrapped in plastic wrap.
