Small olive focaccia

Ingredients for 4 servings:

• 350 g flour (wheat, spelt, rye or wholemeal flour)
• 1 packet of dry yeast
• 1 tsp salt
• 3 tbsp olive oil
• 250 ml water, lukewarm
• 150 g olives, black and green
• Thyme, dried
• Rosemary, dried
• Oregano, dried
• Sea salt
• Pesto, basil, optional
• Tomato(s), dried, optional
• Garlic, fresh or granulated, optional
• Chili pepper(s), optional

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours

delicious Italian bread with olives and herbs

In a large bowl, combine the flour, salt, and dry yeast. Add 2 tablespoons of olive oil and the water and knead into a firm dough. Knead on a floured surface for about 5 minutes until smooth (if the dough is too sticky, add a little more flour). Place the dough in a greased bowl, cover, and let rise in a warm place (for example, in the oven; simply run the oven for a few minutes at 50°C, turn it off, and place the dough in the bowl) for 1-1.5 hours, until it has doubled in size. Then knead for another 1-2 minutes. Finely chop the olives with a little oregano, thyme, and rosemary (if you like, you can also add dried chilies, garlic, sun-dried tomatoes, and a little basil pesto—this depends on your personal taste, depending on how spicy you like it). Knead about two-thirds of the olives into the dough. Then quarter the dough and shape it into round flatbreads. Place them on a baking sheet lined with baking paper and press lightly into the tops with your fingers. Mix the remaining olive oil and spice mix with the remaining olive oil and spread it on the flatbreads. Sprinkle with a little sea salt. Cover the flatbreads and let them rise in a warm place for 30 minutes. Then bake in a preheated oven at 190°C for about 20-25 minutes, until golden brown on the outside and cooked through on the inside. Allow to cool slightly before eating. Tip: You can also make lots of very small focaccia and then serve them as finger food. Adjust the baking time accordingly, of course. Or use one large one. Tastes great with grilled or roasted vegetables or antipasti.