Olive Focaccia
Traditional Recipe and also with the Bimby
With the arrival of autumn and olives, a Ligurian specialty could not be missing from my table,
To present as a main dish, but also as finger food or appetizer, or as an excellent bread substitute to accompany cold cuts or cheeses.
This olive focaccia is easy to make and nice and thick, so much so that if you want, you can fill it.
Excellent warm with mortadella in the middle, a real treat
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- Cost: Very economical
- Rest time: 45 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 623.09 (Kcal)
- Carbohydrates 92.10 (g) of which sugars 4.43 (g)
- Proteins 16.43 (g)
- Fat 18.15 (g) of which saturated 2.76 (g)of which unsaturated 2.14 (g)
- Fibers 4.92 (g)
- Sodium 1,405.45 (mg)
Indicative values for a portion of 200 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 for the dough
Let’s go shopping
- 2.2 lbs all-purpose flour
- 2 cups water
- 1/4 cup extra virgin olive oil
- 1 oz fresh yeast (or 7 g dry yeast)
- 1 tbsp honey
- 1 tbsp salt
- 1/4 cup extra virgin olive oil
- 1/6 cup water
- 2 tsp salt
- 3.5 oz black olives (pitted)
- 3.5 oz green olives in brine (pitted)
Olive Focaccia
Tools
What we need
- 1 Baking Pan 13.8 x 15.7 inches
- 1 Stand Mixer or the Bimby
- 1 Bowl
- 1 Brush
Steps
Hand or Stand Mixer Kneading
In a bowl, add the flour, oil, yeast, and honey. If you are using fresh yeast, you can dissolve it in part of the water recommended in the recipe.
Start kneading by adding the water in which you have dissolved the salt.Work for about 10 minutes.
If using a stand mixer, use the hook attachment.
Once the dough is ready, let it rise in a bowl covered with plastic wrap, preferably with high edges until doubled in a warm place.
preferably in the oven with the light on.
As soon as the dough has doubled, line a rectangular baking pan with parchment paper and grease it with oil.
Transfer the dough onto the pan
and spread it out with your fingertips creating a layer of dough about 0.8 inches thick and the classic focaccia dimples.
Prepare a mixture in a bowl with oil, water, and salt, beat it well with a whisk or even with an immersion blender.
Pour the emulsion over the focaccia, distributing it with your hands over the entire surface
Let it rise until doubled in a warm place free of drafts (still in the off oven with the light on, for about 45 minutes).
After the time has elapsed, sprinkle the surface with the green and black olives.
Bake at 356°F for about 30 minutes.
Here is the Olive Focaccia ready
Put the water, yeast, and honey in the bowl. Fit the measuring cup 3 min. at 98.6°F speed 3
After the time has elapsed, add the flour, salt, and oil to the bowl. 4 min. knead
Grease the Varoma with oil and put the dough in.
Cover with the lid. Wash the bowl, and put 600 g of water inside. Place the Varoma tray on top and set fermentation at 98.6°F for 1 hour
Transfer the dough onto the baking pan and spread it out with your fingertips creating a layer of dough about 0.8 inches thick and the classic focaccia dimples.
Prepare a mixture in a bowl with oil, water, and salt, beat it well with a whisk or even with an immersion blender.
Pour the emulsion over the focaccia, distributing it with your hands over the entire surface. Let it rise until doubled in a warm place free of drafts (still in the off oven with the light on, for about 45 minutes).
After the time has elapsed, sprinkle the surface with the green and black olives.
Bake at 356°F for about 30 minutes. Here is the olive focaccia ready, for a more inviting and glossy effect, you can brush the surface of the focaccia, once cooked, with extra virgin olive oil.
Enjoy your meal.
Storage Tips
Olive Focaccia, keeps for a few days especially if stored in food bags and then revived in the microwave.
Tips:
To achieve a crispier surface, you can spray water on the focaccia before baking.
Additionally, for a more inviting and glossy effect, you can brush the surface of the focaccia, once cooked, with extra virgin olive oil.
FAQ (Questions and Answers)
Olive Focaccia
Can I substitute the olives?
Yes, with fresh or sun-dried tomatoes and plenty of oregano.
