Olive Focaccia
Traditional recipe and also with Bimby
With the arrival of autumn and olives, a Ligurian specialty could not be missing from my table,
To be presented as a main dish, but also as finger food or aperitif, But also as a great bread substitute to accompany cold cuts or cheeses.
This olive focaccia is easy to make and quite tall, so you can fill it if you want.
Excellent hot with mortadella inside, 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
- 8 cups all-purpose flour
- 2.1 cups water
- 4 tbsp extra virgin olive oil
- 1 oz fresh yeast (or 1/4 oz dry yeast)
- 1 tbsp honey
- 2.5 tsp salt
- 4 tbsp extra virgin olive oil
- 2.7 tbsp 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 tray 14×16
- 1 Stand mixer or Bimby
- 1 Bowl
- 1 Brush
Steps
Knead by hand or with a stand mixer
In a bowl, place the flour, oil, yeast, and honey. If using fresh yeast, you can dissolve it in part of the recommended water in the recipe.
Start kneading by adding the water in which you have dissolved the salt.Knead for about 10 minutes.
If kneading with a stand mixer, use the hook attachment.
Once the dough is prepared, let it rise in a bowl covered with plastic wrap, preferably with high edges until doubled in a warm place,
better if in an oven with the light on.
As soon as the dough has doubled, line a rectangular baking tray with parchment paper and grease it with oil.
Transfer the dough onto the tray
and spread it with your fingertips, creating a dough layer about 3/4 inch thick and the classic dimples of focaccia.
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, spreading it with your hands over the entire surface
Let it rise until doubled in a warm place without drafts (always in a turned-off oven with the light on, for about 45 minutes).
After the time has passed, sprinkle the surface with green and black olives.
Bake at 356°F for about 30 minutes.
Here’s the Olive Focaccia ready
Put the water, yeast, and honey in the bowl. Place the measuring cup for 3 min. at 98.6°F speed 3
After the time has elapsed, put the flour, salt, and oil in the bowl. 4 min kneading
Oil the varoma and put the dough in.
cover with the lid. Wash the bowl, and put 600 g of water inside. Place the varoma tray and set fermentation 98.6°F for 1 hour
Transfer the dough onto the tray and spread it with your fingertips, creating a dough layer about 3/4 inch thick and the classic dimples of focaccia.
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, spreading it with your hands over the entire surface. Let it rise until doubled in a warm place without drafts (always in a turned-off oven with the light on, for about 45 minutes).
After the time has passed, sprinkle the surface with green and black olives.
Bake at 356°F for about 30 minutes. Here’s the olive focaccia ready, for a more inviting and shiny effect, you can brush the surface of the focaccia, once cooked, with extra virgin olive oil.
Enjoy your meal.
Storage Tips
Olive Focaccia, lasts for a few days, especially if you store it in food bags and then reheat it in the microwave.
Tips:
For a crunchier surface, you can spray some water on the focaccia before baking.
Additionally, for a more inviting and shiny effect, you can brush the surface of the focaccia, once cooked, with extra virgin olive oil.
FAQ (Frequently Asked Questions)
Olive Focaccia
Can I substitute the olives?
Yes, with fresh or dried tomatoes and plenty of oregano.
