Olive Focaccia
You could add olives on top of your focaccia or you could fold them in like this. I think I'll do it this way more often. Any focaccia recipe will do, but I have included a focaccia recipe I have shared previously. Simply fold in the olives.
Ingredients 8
7 g dry yeast
1 tbsp sugar
600 ml warm water
4 1⁄2 cups 00 flour
1 tbsp salt
4 tbsp olive oil, plus extra for drizzling
500 g pitted olives, drained
sea salt flakes, for sprinkling
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Method 7
In a jug add , sprinkle in , add and stir well. Leave to rest on the bench about 5-10 mins until foamy on top.
In a large bowl combine and , slowly pour in water/yeast mix with a spatula.
Transfer to an oiled bowl, fold in edges 2-3 times (you can do this with a spatula or with oiled hands).
Cover and refrigerate overnight or at room temperature for 3-4 hours.
Grease baking dish, spread dough and fold in the . Rest at room temp for 1 hour.
Preheat the oven to 220 degrees Celsius. Top with a drizzle of and a sprinkle of sea salt flakes.
Bake at 220 degrees Celsius for about 25 mins.
Jessica Timpano's tips
Best eaten on the same day.
