John Myers
Focaccia with Herbs and Olives
The perfect focaccia with herbs and olives recipe with a picture and simple step-by-step instructions.
- 375 g Italian flour “Semolo rimacinata” or alternatively wheat flour type 550
- 5 tsp Dried italian herbs
- 1 tbsp Salt
- 30 g Yeast fresh
- 1 tsp Sugar
- 225 ml Lukewarm water
- 5 tbsp Olive oil
- 60 g Green olives, pitted
- 3 tbsp Butter softens
- 1 small Clove of garlic
- Warm up the oven to 35 °. Mix the flour, herbs and salt.
- Crumble the yeast in the lukewarm water, add the sugar and stir everything until the yeast and sugar have dissolved.
- With the dough hook of the hand mixer running, knead the yeast liquid into the flour. Then gradually work in the oil and continue kneading until a smooth dough is formed. Cover the bowl well and allow the dough to rise to double its volume for 30 minutes in the warmed-up oven.
- Drain the olives well and quarter them. Take the bowl with the batter out of the oven. Raise the temperature of the oven to 225 ° (circulating air 180 °).
- Place the dough on a well-floured surface and knead the olives by hand. Then shape the dough 3 into approx. 1 – 1.5 cm thick oval flatbreads (2 palm size) and place on a baking sheet. Cover with a cloth and let rest for approx. 10-15 minutes.
- Stir the butter in a bowl until creamy and press the garlic clove into it. Mix everything well and have it ready.
- Before baking, press the flatbread in several times with your fingers to create an uneven surface and then bake for 20 minutes on the lowest rack. Pull out of the oven for a moment, brush the surfaces generously with the garlic butter, push back and bake for another 5 – 10 minutes until golden brown.
- The above quantity refers to pieces.
Facebook Comments