Focaccia with olives and sea salt
Originating in Italian cuisine, focaccia is an increasingly popular dish across Europe, perfect for parties or as a breakfast or snack. Focaccia can be topped with a variety of vegetables and herbs, such as tomatoes, zucchini, and basil.
Number of servings
4
Sharpness level
MILD
Preparation time
20 min.
Difficulty level
EASY
INGREDIENTS
- 6 tablespoons olive oil
- 300 gr green olives seedless
- 10 g fresh yeast
- 150 ml warm water
- 250 g wheat flour
- 1 teaspoon of salt
- 2 teaspoons of coarse sea salt
- 1 teaspoon chopped fresh rosemary
A METHOD OF PREPARING
- Place the yeast in a bowl, then add 60 ml of warm water, half a teaspoon of sugar, and 2 tablespoons of flour. Mix and set aside in a warm place to rise for about 20 minutes.
- Sift the flour into a bowl, then add 1 teaspoon of salt and 1 tablespoon of olive oil. Pour in the risen mixture and the remaining warm water. Mix with a wooden spoon to form a ball. Turn the dough out onto a floured surface and knead for about 15 minutes, until smooth and elastic. Spread 1 tablespoon of olive oil on the surface, turn out the dough, and roll out to a 30 cm circle.
- Grease a baking sheet with olive oil or line it with parchment paper, then spread the rolled-out dough on it. Cover with plastic wrap and set aside in a warm place to rise for 1,5 hours.
- Sprinkle the dough with sea salt and rosemary. Toss the olives with 2 tablespoons of olive oil and arrange them on the dough, pressing them in lightly. Let rise again for 1 hour.
- Preheat the oven to 220°C. Place the cake in the oven and bake for 15-20 minutes until golden brown.
- Serve the focaccia drizzled with olive oil.
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