Olive focaccia is a classic of Italian tradition: soft, fragrant, and with an intense flavor given by the olives. Perfect as a snack, appetizer, or side dish, it brings the authenticity of Mediterranean cuisine to the table.
In a bowl, dissolve the yeast and sugar in warm water and let rest for 5 minutes.
Add the flour, salt, and extra virgin olive oil, kneading until a soft and homogeneous dough is obtained.
Cover the dough with a towel and let rise for about 1 hour, until doubled in size.
Transfer the dough to a lightly oiled baking pan and gently stretch it out with your hands.
Evenly distribute the pitted olives on the surface and press lightly with your fingers.
Brush with a drizzle of extra virgin olive oil and, if desired, 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.
30x20 cm pan
Bowl
Towel
Oven
A soft and fragrant focaccia, with the authentic taste of black olives, perfect to enjoy at any time of the day.
Italy
| Energy (kcal) | 312.48 |
| Carbohydrates (g) | 70.4 |
| of which Sugars (g) | 35.1 |
| Fat (g) | 2.85 |
| of which Saturates (g) | 0.37 |
| Protein (g) | 5.61 |
| Fiber (g) | 1.62 |
| Sale (g) | 0.68 |
