There are a thousand variations of focaccias, all inviting and suitable for every occasion. From the classic Genoese to one with onions or the crispy ones perfect as a snack. The Dry Focaccia with Olives is delicious and can be enjoyed even by those intolerant to yeast as it is yeast-free.
Other recipes
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 2 Minutes
- Portions: 2 trays
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups whole wheat flour (from khorasan wheat Kamut)
- 1 1/3 tbsp milk
- 1 1/3 tbsp extra virgin olive oil
- 2/3 cup water
- 2 oz Taggiasca olives (pitted)
- 1 tsp fine salt
- 2 tbsp fine cornmeal
Tools
- Kitchen Scale
- Food Processor
- Work Surface
- 2 Baking Trays in. 14.5 x 10.2
Steps
Pour all the ingredients into the food processor (or by hand) with the chopped olives and start.
Finish kneading on the work surface and form a dough ball. Divide it into two or three parts depending on the trays you use. Wrap in plastic wrap and let it rest for a few hours.
Preheat the oven to convection mode at 392°F. Grease the tray and sprinkle with a little fine cornmeal. Roll out the dough first with a rolling pin and then with your hands, stretching it onto the tray. Grease the surface with oil, sprinkle a few drops of water, and sprinkle lightly with cornmeal. Salt, bake, and cook for 10-15 minutes, checking that it doesn’t darken too much.
