Thin Focaccia with Olives. A simple focaccia to prepare, perfect to serve as: appetizer, aperitif, or at a buffet dinner.
The thin focaccia with olives is very simple to prepare. Just put all the ingredients in a bowl and knead.
It is excellent served with cold cuts and cheese or as a bread substitute. It is perfect for those who do not like thick focaccia.
But let’s see right away how to prepare the thin focaccia with olives.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours 40 Minutes
- Preparation time: 10 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 0.4 oz active dry yeast
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 3/4 cups water
- as needed extra virgin olive oil
- as needed green olives (pitted)
Tools
- 1 Bowl
- 1 Baking tray
- 1 Parchment paper
- 1 Spoon
How to prepare thin focaccia with olives
In a bowl, place the flour, yeast, salt, and sugar. Mix with a spoon.
Add the water and mix everything well. The dough will be very soft and sticky, so I recommend mixing with the spoon.
Cover the bowl with plastic wrap and let it rise until it doubles in size. This will take about two hours.
Line a baking tray with parchment paper and grease it with plenty of oil.
Place the dough in the pan and spread it with hands greased with oil because, as I mentioned before, the dough is very sticky.
Put the pitted olive slices on the surface and a drizzle of oil. Let it rise for another 40 minutes or so.
Bake in a preheated, static oven at 356°F and let it cook for about 35 minutes. Please check the cooking times based on your oven.
Remove from the oven and serve. The focaccia is good both hot and cold.
