This Focaccia con le Olive recipe is a really easy one and offers a twist to the taste of the traditional focaccia given by the dotted olives on top. It is ideal as a starter...
Dissolve the yeast in a one-half cup of warm water with the helping of a fork. It is important to make sure that the water is indeed warm and not boiling hot.
Next place the flour on a tray in the form of a well and pour the yeast mixture in the well. If you do not have a kitchen mixer , mix the flour with your hands and work the dough until it absorbs the liquid. The aim is to get to soft, homogeneous dough so pay attention while you are working the dough - add a little water if it feels too dry; or a little flour if it gets too sticky.
Always add small amounts of water or flour as it will make it easier for you to get to the right consistency. The more you work the dough the better will be the result.
Next cover with the prepared dough and leave it to rest for about 4 hours, under a cloth. The warmer the place, the quicker it will grow.
Check the dough after the 4 hours to make sure that it is pretty grown (at least doubled in size). If it is not, let it rest for another couple of hours. To be on the save side you can make the dough last thing in the evening before you go to bed and let it rest overnight.
Next warm your oven to about 220-240°C or 428-464°F.
Take a baking tray and grease generously its bottom with extra virgin olive oil. Next, take the grown dough and place it in the middle of the tray. Spread it out to the edges of the tray with your fingers roll it, up to a thickness of about 1cm. Sprinkle the dough with salt (better if it is freshly grounded salt or Fleur de Sel ) and drizzle olive oil mixed with a little water. Work the olive oil into the dough to make sure it covers the whole surface and finish off by doing the characteristic focaccia dimples by pressing your fingers in the dough.
Next add on top the olives by dotting them around the whole surface of dough and let it rest for another 40 mins. In order to make sure that you do not slow down the rising of the dough , have the olives at room temperature before putting them on the focaccia.
Then put in the warmed oven, and cook for about 15-20 mins or until the focaccia gets to a beautiful golden colour. Serve warm and enjoy !
Thank you for visiting our guide… we look forward to welcoming you to Liguria and hope you will love it as much as we do !
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