Focaccia with olives

Olive Focaccia - A Flavorful Delicacy, Easy to Prepare

If you're looking for a dish that combines simplicity with flavor, olive focaccia is the perfect choice. This traditional Italian bread is not only easy to make but also extremely versatile. It can be served as an appetizer, a side for soups or salads, or simply enjoyed alongside a glass of wine. Plus, it smells divine while baking, making you feel as if you're in an authentic bakery.

Preparation time: 20 minutes
Rising time: 1 hour + 20 minutes + 15 minutes
Baking time: 20-25 minutes
Total: Approximately 1 hour and 15 minutes
Number of servings: 8 servings

Ingredients you need:

- 400 g all-purpose flour (preferably type 00 for a fluffier result)
- 200 ml lukewarm water
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 packet (7 g) dry yeast
- 1 tablespoon olive oil (or sunflower oil if you don't have)
- 150 g pitted sliced olives (preferably green and black olives for a flavor contrast)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary

Step by step - Preparing Olive Focaccia

1. Preparing the starter: In a small pot, add sugar, salt, and water. Place the mixture over medium heat and warm it until it becomes lukewarm (not hot!). This step will help activate the yeast.
2. Activating the yeast: In a small bowl, pour the lukewarm water and add the dry yeast. Stir gently and let it sit for 10 minutes until foam appears on the surface. This is a sign that the yeast is active and ready to use.
3. Preparing the dough: In a large bowl, sift the flour and make a well in the center. Pour the activated starter (the water and yeast mixture) into the center of the flour, add the oil and salt. Start mixing the ingredients with a spatula or your hands until you get a sticky dough.
4. Kneading the dough: On a lightly floured work surface, knead the dough for about 8-10 minutes until it becomes elastic and no longer sticks to your hands. If the dough is too wet, you can add a little more flour.
5. First rising: Place the dough in a bowl greased with a little oil, cover it with a damp towel or plastic wrap, and let it rise in a warm place for about an hour or until it doubles in size.
6. Preparing the shape: Once the dough has risen, sprinkle a little flour on the work surface and roll it out with a rolling pin into a rectangle or circle, depending on the shape of the baking pan you are using.
7. Adding olives and spices: Sprinkle the sliced olives and spices (oregano, basil, rosemary) on the dough. Fold it so that the filling stays in the center, then knead gently again to evenly distribute the ingredients.
8. Second rising: Roll out the dough again and place it in a greased baking pan, spreading it evenly across the surface. Cover it again and let it rise for 20 minutes.
9. Forming dimples: Using your fingers, make dimples on the surface of the dough. This will not only give it a rustic look but will also help retain the oil and flavors.
10. Final touches: Let the dough rise for another 15 minutes. Before putting it in the oven, drizzle it with olive oil, add the remaining olives, and a sprinkle of spices.
11. Baking: Preheat the oven to 220°C. Bake the focaccia for 20-25 minutes or until golden and crispy.

Serving and serving suggestions

Once the focaccia is ready, let it cool slightly before cutting it. You can serve it plain or with a mix of olive oil and balsamic vinegar for an even more intense flavor. It is also delicious alongside various cheeses, cold cuts, or even as a base for a gourmet sandwich.

Useful tips:

- Types of olives: Experiment with different types of olives (green, black, kalamata) to diversify the flavors.
- Alternative spices: You can also add other spices, such as crushed garlic or chili pepper, to enhance the flavor.
- Cheese variant: You can add feta or mozzarella cheese to the dough for a more decadent version.
- Storage: Focaccia keeps well in plastic bags or airtight containers for 2-3 days, but it is best enjoyed fresh.

Nutritional benefits:

Focaccia is a good source of carbohydrates, providing quick energy. Olives add healthy fats, antioxidants, and vitamins, benefiting heart health. This recipe has approximately 250 calories per serving, depending on the ingredients used.

Frequently asked questions:

- What can I use instead of dry yeast? You can use fresh yeast, in a proportion of 25 g for this recipe.
- Can it be frozen? Yes, focaccia can be frozen after it has completely cooled. You can reheat it in the oven before serving.
- Can I use whole wheat flour? Yes, but the focaccia will be denser. You can combine whole wheat flour with white flour for a lighter result.

Olive focaccia is a simple yet flavorful recipe, perfect for any occasion. It will delight your family and friends, bringing a touch of authenticity and exquisite taste to your table. Prepare it with love and enjoy every bite!

 Ingredients: 400 g flour, 200 ml warm water, 2 teaspoons sugar, 1 teaspoon salt, 1 packet dry yeast, 1 tablespoon oil, 150 g pitted sliced olives, 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon rosemary

 Tags:  focaccia