Focaccia with olives
Olive Focaccia – An Italian delicacy that delights the senses!
Preparation time: 20 minutes
Baking time: 20 minutes
Total time: 40 minutes
Number of servings: 8
Focaccia is a traditional Italian bread, known for its fluffy texture and inviting aroma. It is often served as an appetizer or accompaniment to various dishes, but can also be enjoyed plain, alongside a glass of wine or a cup of olive oil. Let’s start the culinary adventure!
Ingredients:
- 500 g wheat flour (preferably type 00 for a fine texture)
- 1 pinch of yeast (baking powder with yeast, specifically for pizza)
- 4 tablespoons extra virgin olive oil + 2 tablespoons for the pan
- 70 g pitted green olives, sliced
- 70 g pitted black olives, sliced
- 200 ml cold water (ideally slightly mineralized water for fluffiness)
- 1 teaspoon salt
- 1 teaspoon sugar
- 125 g mozzarella, cut into small cubes
Step by step to a perfect Focaccia
1. Preparing the ingredients: Start by gathering all the ingredients on your work surface. Make sure the flour and oil are at room temperature. It’s important that all ingredients are fresh to achieve a delicious focaccia.
2. Mixing the dry ingredients: In a large bowl, place the flour and mix well with the salt and sugar. Add the yeast and mix again. This step is essential to ensure even distribution of the yeast in the dough.
3. Adding the wet ingredients: Make a well in the center of the flour mixture and add the olive oil, sliced olives, and mozzarella cubes. Gradually add the cold water, mixing with a wooden spoon or your hands, until the dough begins to form.
4. Kneading the dough: Turn the dough out onto a lightly oiled work surface. It’s normal for the dough to be soft and sticky, so I recommend wetting your hands with oil to knead more easily. Knead the dough for about 5-7 minutes, until it becomes elastic and smooth.
5. Resting the dough: Place the dough in an oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for 30 minutes. This step allows the yeast to work, making the dough fluffier.
6. Preparing the pan: Take a round pan with a diameter of 30 cm (or a rectangular pan of 30x24 cm, as you used). Grease the pan with the remaining 2 tablespoons of olive oil to prevent the dough from sticking.
7. Shaping the focaccia: Once the dough has risen, turn it out into the pan and gently stretch it with your fingers until it fits the shape of the pan. Ensure the dough is even, but it doesn’t have to be perfectly smooth – a little unevenness will add texture.
8. Dimpling the dough: Using your fingers, gently press the dough to create small dimples. This will help form a crispy crust during baking. After this, drizzle with 2 tablespoons of olive oil and sprinkle a little salt on top.
9. Baking: Preheat the oven to 200-220°C. Place the pan in the preheated oven and bake the focaccia for 15-20 minutes or until golden and crispy. In the last few minutes, you can turn on the grill function for an even more delicious crust.
10. Cooling and serving: Once baked, remove the focaccia from the oven and let it cool in the pan. It tastes much better after cooling slightly, allowing the flavors to meld. You can serve it plain or slice it and add it to sandwiches, alongside cheeses or cold cuts.
Practical tips for a perfect result:
- Flour: Choose type 00 flour for a finer texture. If you want a more rustic taste, you can use a mix with whole wheat flour.
- Oil: Extra virgin olive oil is essential for giving the focaccia an intense flavor. Don’t hesitate to use high-quality oil!
- Herb variation: Add fresh or dried herbs (rosemary, oregano) to the dough for an even more flavorful taste.
- Olives: You can experiment with different types of olives or even other ingredients, such as sun-dried tomatoes or caramelized onions.
- Serving: Focaccia is delicious alongside a fresh salad, a soup, or even as a base for a gourmet sandwich.
Nutritional benefits:
Focaccia is a good source of carbohydrates, providing quick energy. Extra virgin olive oil contains heart-healthy fats, and olives are rich in antioxidants. Mozzarella adds a dose of calcium and protein.
Frequently asked questions:
- Can I use other types of cheese? Absolutely! Feta or goat cheese can add an interesting twist.
- How can I store focaccia? Store it in a paper bag or an airtight container. It can also be eaten the next day, but it is delicious when fresh.
- Can I freeze focaccia? Yes, you can freeze focaccia before baking it. Thaw it at room temperature, then bake according to the instructions.
Enjoy this olive focaccia and savor every bite! It’s more than just bread; it’s a culinary experience that transports you to the heart of Italy, each piece being an invitation to enjoy life with loved ones. Bon appétit!
Ingredients: 500 g flour, a pinch of yeast (a type of baking powder, but with yeast, specially for pizza... see photo), 4 tablespoons extra virgin olive oil + 2 tablespoons + 2 tablespoons, 70 g pitted green olives, 70 g pitted black olives, 200 ml cold water, a teaspoon of salt, a teaspoon of sugar, 125 g mozzarella.
