The Focaccia with Taggiasche Olives is one of the many recipes for Genoese focaccia, any herb or vegetable is good for kneading a focaccia. Bumpy, greasy, soft, and salty… impossible to resist it! A dough leavened with fresh yeast for 6 hours and worked very simply.
Other recipes
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: All seasons
- Energy 394.78 (Kcal)
- Carbohydrates 62.70 (g) of which sugars 2.84 (g)
- Proteins 10.09 (g)
- Fat 13.57 (g) of which saturated 1.85 (g)of which unsaturated 1.71 (g)
- Fibers 2.76 (g)
- Sodium 1,073.92 (mg)
Indicative values for a portion of 149 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups all-purpose flour
- 1.75 cups water (warm)
- 0.35 oz fresh yeast
- 0.28 oz sugar
- 0.35 oz fine salt
- 1.35 oz extra virgin olive oil
- 3.5 oz Taggiasche olives (pitted)
- 0.35 cup water
- 0.35 cup extra virgin olive oil
- 0.14 oz coarse salt
Tools
- Kitchen Scale
- Bowl
- Baking Pan 13.8 x 13.8 inches
- Plastic Wrap
- Pitcher
Steps
Dissolve the fresh yeast in warm water and add the sugar to aid the rising process. Pour the flour into a large bowl and add the oil. Gradually add the water with yeast and sugar.
Mix with a spoon or a fork and when all the water has been incorporated, add the salt and the pitted olives. Do not worry if the dough seems too soft, it should be like that. Cover the bowl with plastic wrap, greasing underneath so it doesn’t stick to the dough while it rises, and let it rise for 2 hours. I put it in the oven turned off with the light on.
After the time has passed, it will have doubled in volume. Take the baking pan, pour the oil and grease it well. Pour the dough and, using a pastry scraper, lift the dough and fold it towards the center. Repeat this operation several times, let it rest for 1 hour, then gently spread it over the entire baking pan and let it rise for another 2 hours in the turned-off oven. After the time has passed, take the baking pan out of the oven and pour the brine over the entire dough, which is the warm water, oil, and salt. With the tips of your fingers, holding your hand almost horizontal, poke holes all over the surface. The brine should enter into all the holes. Wait another 1 hour, then bake at medium height in a preheated oven at 356°F in fan mode and cook the Focaccia with Taggiasche Olives for 20 minutes.
