Mini Focaccia

Ingredients for 4 servings:

• 400 g flour
• ½ tsp salt
• 1 packet of dry yeast
• 2 tbsp olive oil
• 250 ml water, lukewarm
• 150 g olives, quartered green or black
• 2 onions, red, cut into rings
• 2 tbsp olive oil
• 1 tsp sea salt
• 1 tbsp thyme, picked leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Italian bread, similar to pizza

Line a baking sheet with parchment paper. Sift the flour and salt into a bowl, then stir in the yeast. Add the olive oil and water and combine everything to form a dough. Turn the dough out onto a work surface and knead for about 10 minutes. Then transfer it to a greased bowl, cover, and let it rise in a warm place for 60 to 90 minutes, until it has doubled in size. Then knead vigorously for another 2 minutes. Knead half of the olives into the dough. Divide the dough into 4 portions and form them into round flatbreads. Place these on the baking sheet and press small indentations into the dough with your fingers. Distribute the onions and remaining olives among the flatbreads. Drizzle with olive oil and sprinkle each flatbread with sea salt and thyme leaves. Cover with a tea towel and let the dough rise for another 30 minutes. Bake in a preheated oven at 200°C for 20-25 minutes until golden brown.