Olive focaccia

Name: Olive focaccia
Prep time: 75 min
Cook time: 25 min
Total time: 100 min
Yield: 2
Cuisine: Italia
Ingredients: 300 g 00 flour; 180 ml Warm water; 5 g Dry yeast; 1 unit Sugar (1 teaspoon); 5 g Salt; 2 tablespoons Extra virgin olive oil (2 tablespoons); 100 g Pitted olives; to taste Coarse salt

@gourmet-exports

Category: Yeast-based

Black 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, it brings the wholesome taste of Mediterranean cuisine to the table.

Difficulty: Medium

Cooking time: 25 minCooking: 25 min

Preparation time: 75 minPreparation: 75 min

Country: Italia

@gourmet-exports

Ingredients

No. Servings

00 flour300g
Warm water180ml
Dry yeast5g
Sugar (1 teaspoon)1unit
Salt5g
Extra virgin olive oil (2 tablespoons)2tablespoons
Pitted olives100g
Coarse saltto taste

Purchasable products

SPADONI PIZZA FLOUR PZ4 KG.15

1 product

£ 24.92-18%

ROSSETTO LIEVITO DI BIRRA G21 - Pack of 20

1 product

£ 24.88-18%

SALE GEMMA IODIZED FINE AST.KG1 - Pack of 12

1 product

£ 6.57-19%

MONINI EXTRA VIRGIN OLIVE OIL 1 L - pack of 12

1 product

£ 108.66-17%

ALISA BLACK OLIVES PITTED KG 1.42 - Pack of 6

1 product

£ 41.46-18%

Preparation

STEP 1 OF 8
In a bowl, dissolve the yeast and sugar in warm water and let rest for 5 minutes.
STEP 2 OF 8
Add the flour, salt and extra virgin olive oil, kneading until you obtain a soft, homogeneous dough.
STEP 3 OF 8
Cover the dough with a tea towel and let it rise for about 1 hour, until doubled.
STEP 4 OF 8
Transfer the dough to a lightly oiled baking pan and gently stretch it with your hands.
STEP 5 OF 8
Evenly distribute the pitted olives over the surface and press lightly with your fingers.
STEP 6 OF 8
Brush with a drizzle of extra virgin olive oil and, if desired, add a little coarse salt.
STEP 7 OF 8
Bake in a preheated oven at 200°C for 20-25 minutes, until golden.
STEP 8 OF 8
Remove from the oven and let cool slightly before cutting into pieces and serving.

Suggestions

Baking pan 30x20 cm
Bowl
Tea towel
Oven

General Information

More information

A soft and fragrant focaccia, with the authentic taste of black olives, perfect to enjoy at any time of the day.

Origin

Italia

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Olive focaccia

@gourmet-exports

Category: Yeast-based

Difficulty: Medium

Cooking time: 25 minCooking: 25 min

Preparation time: 75 minPreparation: 75 min

Country: Italia

Preparation

STEP 1 OF 8

In a bowl, dissolve the yeast and sugar in warm water and let rest for 5 minutes.

STEP 2 OF 8

Add the flour, salt and extra virgin olive oil, kneading until you obtain a soft, homogeneous dough.

STEP 3 OF 8

Cover the dough with a tea towel and let it rise for about 1 hour, until doubled.

STEP 4 OF 8

Transfer the dough to a lightly oiled baking pan and gently stretch it with your hands.

STEP 5 OF 8

Evenly distribute the pitted olives over the surface and press lightly with your fingers.

STEP 6 OF 8

Brush with a drizzle of extra virgin olive oil and, if desired, add a little coarse salt.

STEP 7 OF 8

Bake in a preheated oven at 200°C for 20-25 minutes, until golden.

STEP 8 OF 8

Remove from the oven and let cool slightly before cutting into pieces and serving.

Macronutrients (100 gr)

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

Olive focaccia

Ingredients