Olive focaccia is a great classic of the Italian tradition: soft, aromatic and with an intense flavor given by the olives. Perfect as a snack, appetizer or side dish, it brings to the table all the genuineness of Mediterranean cuisine.
In a bowl, dissolve the yeast and the sugar in warm water and let rest for 5 minutes.
Add the flour, the salt and the extra virgin olive oil, kneading until you obtain a soft, smooth dough.
Cover the dough with a kitchen towel and let it rise for about 1 hour, until doubled in size.
Transfer the dough to a lightly oiled baking pan and gently spread it with your hands.
Distribute the pitted olives evenly over the surface and press lightly with your fingers.
Brush with a drizzle of extra virgin olive oil and, if you like, add a little coarse salt.
Bake in a preheated oven at 200°C for 20-25 minutes, until golden.
Remove from the oven and let cool slightly before cutting into pieces and serving.
Baking pan 30x20 cm
Bowl
Kitchen towel
Oven
A soft and fragrant focaccia with the authentic taste of black olives, perfect to enjoy at any time of the day.
Italia
| Energy (kcal) | 260.63 |
| Carbohydrates (g) | 45.44 |
| of which Sugars (g) | 16.05 |
| Fat (g) | 7.44 |
| of which Saturates (g) | 1.04 |
| Protein (g) | 5.08 |
| Fiber (g) | 1.45 |
| Sale (g) | 0.46 |
