Olive oil focaccia is a tasty starter typical of Italian cuisine. Made with flour, extra-virgin olive oil, fresh baker's yeast, coarse salt and water, it is an explosion of Mediterranean flavors. Its soft texture and the intense flavor of olive oil make it irresistible. Perfect to enjoy on its own or served with cured meats and cheeses. Try it and let yourself be won over by its authentic taste!
Sift the flour, form a well, pour in 150 ml of lukewarm water, dissolve the yeast in it and mix with part of the flour
Work the dough for 5-6 minutes, cover it and let it rise in a warm place for about two and a half hours
Place the risen dough in the center of the well made with the remaining flour, add half a glass of oil and a little water
Knead everything for 6-7 minutes and let it rise covered in a warm place for another two and a half hours
Grease a baking tray and spread the dough evenly (about 10-15 millimetres thick) by pressing it with your fingertips
Drizzle with oil and sprinkle with coarse salt
Bake in a hot oven for about 20 minutes
Store in an airtight container at room temperature
Olive oil focaccia is a typical dish of Italian tradition
Italy
| Energy (kcal) | 470.41 |
| Carbohydrates (g) | 49.09 |
| of which Sugars (g) | 1.21 |
| Fat (g) | 27.87 |
| of which Saturates (g) | 4.01 |
| Protein (g) | 8.03 |
| Fiber (g) | 1.79 |
