John Myers
Focaccia with Olives
The perfect focaccia with olives recipe with a picture and simple step-by-step instructions.
- 250 g Wheat flour type 550
- 250 g Spelled flour
- 250 ml Lukewarm water
- 1 packet Dry yeast
- 1 tsp Salt
- 1 tsp Sugar
- 100 g Pickled olives, pitted
- Olive oil
- 1 pinch Salt, pepper, rosemary
- Put the flour, yeast, salt and sugar in a mixing bowl, mix well. Add lukewarm water and a little olive oil and knead into a smooth dough (preferably with a food processor). Cover and let the dough rise in a warm place for 30 minutes.
- In the meantime, brush a pan with olive oil. Either a pizza tray or a baking pan with a diameter of at least 28 cm.
- Knead the dough again briefly and put it in the pan. Drain the olives and spread over them. Sprinkle with salt, pepper and rosemary and cover again and leave to rise for 30 minutes.
- Then bake at 200 degrees top and bottom heat for 20 minutes.
- Buon Apetito!
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