The Focaccia with ham and olives is really super light and super tasty, soft and flavorful, it won’t make you miss the one from the pizzeria, with the advantage of enjoying it at home.
- Difficulty: Easy
- Cost: Economic
- Rest time: 1 Day
- Preparation time: 45 Minutes
- Portions: 1 person
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour
- 7 oz water
- 1 tsp fresh yeast
- 1 tsp fine salt (heaped)
- 1 3/4 oz cooked ham
- 10 green olives
Preparation
Put the lukewarm water (about 95-96°F) in a bowl, add the crumbled yeast and dissolve it well by stirring with a spatula.
Then incorporate the flour, stir with a spatula for 1-2 minutes.
Add the salt and mix until it is well absorbed (just a few seconds)
Cover with plastic wrap, place the bowl in the fridge at a temperature of 41-43°F for at least 24 hours.
Remove the dough from the fridge, gently shape it into a ball without pressing it too much.
Dust a towel with some flour, place the ball on top, cover it with another towel and let it rise for about an hour.
Take a baking pan of diameter 12 inches, butter it, spread the dough evenly and let it rise for another half an hour.Spread some oil over the surface of the focaccia, add a bit of coarse salt if you like.
Shred the ham and place it on the focaccia, add the green olives.
Bake at 355°F for 15 minutes, fan oven.
Notes
For the pizza dough, click here.
You can also top it with 9 oz of potatoes or with 3 1/2 oz of onions, which you have previously cooked with a little oil, a pinch of fine salt, and half a glass of water.
If you liked the Focaccia with ham and olives, try the other leavened recipes:
Pizza with ham, mozzarella, and olives
Soft focaccia with a little yeast
My social channels!
To not miss any recipe, you can also follow me on: Instagram; Pinterest;
if you like, give a like to my Facebook page
