John Myers
Focaccia with Olives and Parmesan
The perfect focaccia with olives and parmesan recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 1 tbsp Salt
- 0,25 l Lukewarm water
- 20 g Yeast cubes
- 3 tbsp Olive oil
- Olives and Parmesan for filling
- Coarse sea salt and rosemary for sprinkling
- Mix the flour and salt and form a well. Dissolve the yeast in the water and pour into the well. Add olive oil and, if necessary, some more water. Knead everything together until you get a smooth dough. Divide the dough in half. Knead one part with Parmesan, the other with olives. Cover and let rest for about half an hour. Knead again and place on a baking sheet. Then let it rest again for 30 minutes. Drill holes in the dough with your fingers, brush with olive oil and sprinkle with rosemary and coarse sea salt. Bake in the preheated oven at 200 ° for about 30 minutes. Tastes very good with grilled or cold snacks.
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