Undecided between making a focaccia or a loaf of bread? The answer is in between, the flatbread, plus with olives. Super soft due to the initial (quick) leaven and flavorful.
The process is the same as the apple heart brioche (see recipe) but in a savory version.
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Cooking time: 35 Minutes
- Portions: 8 People
- Cuisine: Italian
Ingredients
- 1/3 cup water (warm)
- 1 1/2 teaspoon sugar
- 0.53 oz fresh yeast
- 1/3 cup all-purpose flour
- 1/3 cup water
- 1 1/2 tablespoons olive oil
- 1 teaspoon fine salt
- 2 cups all-purpose flour
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons water
- 1 teaspoon salt
- to taste green olives (pitted)
Preparation
Prepare the starter. Place the water, sugar, and crumbled fresh yeast in a bowl. Dissolve it and add the flour. Mix the mixture well with a whisk until semi-liquid, then cover it and let it rise for 20/30 minutes until it doubles in size.
After the resting time, add room temperature water to the starter, and the olive oil. Mix the mixture, then add the flour and salt, and knead the dough on a floured work surface. Once you have a smooth, homogeneous dough, place it in the bowl covered with plastic wrap for 20 minutes.
After the first rest, take the dough and spread it on the baking sheet. Cover it with plastic wrap and let it rest for another 20 minutes. Finally, make many indentations on the surface of the flatbread with your fingers and pour into the grooves the brine made of water, olive oil, and salt. Let it rest for another 20 minutes.
At this point, the flatbread will have doubled in volume, insert the olives here and there and then bake in a preheated oven at 355°F for 35/40 minutes until cooked and golden.
