Focaccia with green olives

Name: Focaccia with green olives - Marcheta K.
Ingredients: -

Pasta/Pizza - Focaccia with green olives by Marcheta K. - Recipia

Olive Focaccia – an Italian delicacy that combines tradition with simplicity, perfect for any occasion. This focaccia recipe will not only fill your home with an inviting aroma but will also bring a touch of joy with every bite. Making you feel like a true Italian chef, this recipe is ideal for those who want to experiment with bread dough. Total preparation time: 2 hours Preparation time: 30 minutes Baking time: 30-40 minutes Number of servings: 8 Ingredients For the starter: - 50 g flour - 7 g dry yeast (one packet) - 1 teaspoon sugar - 100 ml warm milk For the dough: - 500 g flour - 50 g melted and cooled butter - 6 tablespoons olive oil - 1 teaspoon salt - 1-2 tablespoons fresh rosemary, chopped (or 1 teaspoon dried) - 1 teaspoon dried oregano - 150 ml lukewarm water For the topping: - 150 g green olives (pitted) - Coarse salt, for decoration - Olive oil for brushing (optional) Preparation Step 1: Making the starter Start by making the starter, an essential step for achieving a fluffy and flavorful focaccia. In a small bowl, combine 50 g of flour with one packet of dry yeast and one teaspoon of sugar. Add 100 ml of warm milk (not hot, as it might kill the yeast) and mix well. Cover the bowl with a towel and let it rise at room temperature, near a heat source, for about 30 minutes. Step 2: Preparing the dough Sift 500 g of flour into a large bowl, making a well in the center. Add the risen starter, 50 g of melted butter, 6 tablespoons of olive oil, 1 teaspoon of salt, the chopped rosemary, and oregano. Begin mixing the ingredients with a wooden spoon, then gradually add 150 ml of lukewarm water. Step 3: Kneading Once the ingredients start to come together, use your hands to knead the dough. Continue kneading for about 10 minutes until the dough becomes elastic and pulls away easily from the bowl and your hands. If the dough is too sticky, you can add a little more flour, but be careful not to overdo it to avoid a dense focaccia. Step 4: First rise After the dough is well-kneaded, shape it into a ball and place it in a bowl greased with a little olive oil. Cover it again with a towel and let it rise in a warm place for about an hour, until it doubles in size. Step 5: Shaping the focaccia After the dough has risen, I recommend gently kneading it again to release the air. Then, stretch it with your hands into a baking tray lined with parchment paper, ensuring it is even. Gently press the green olives into the dough, allowing them to integrate well. Use a knife to lightly score the surface of the focaccia; you can create a leaf shape for an artistic touch. Step 6: Second rise Let the dough rise again for 20-30 minutes, covered with a damp towel, to allow the olives to soften and the flavors to combine. Step 7: Baking Preheat the oven to 220 degrees Celsius. Bake the focaccia for 30-40 minutes or until it becomes golden and crispy. For a perfect finish, at the end of baking, you can sprinkle the focaccia with a little cold water to achieve a shinier and more appetizing crust. Step 8: Serving After removing the focaccia from the oven, let it cool for a few minutes, then cut it into squares. Serve it warm, drizzled with olive oil and sprinkled with coarse salt. You can pair it with a fresh salad, cheeses, or a tomato soup for a complete and delicious meal. Variations and useful tips - To add extra flavor, you can experiment with other herbs like basil or thyme. - If you want a fluffier focaccia, you can replace some of the water with milk. This will add a creamy texture. - Making focaccia your own: Add sliced cherry tomatoes, caramelized onions, or feta cheese to create a unique version. - Storing focaccia: It keeps well at room temperature for 2-3 days, but you can freeze it for a longer period. You can reheat it in the oven to regain its crispiness. Nutritional benefits Olive focaccia is not only delicious but also nutritious. Olives are rich in antioxidants, healthy fats, and vitamins, while the bread dough provides essential carbohydrates for energy. Additionally, rosemary has anti-inflammatory and antioxidant properties. Frequently asked questions 1. Can I use fresh yeast instead of dry yeast? Yes, you can use fresh yeast, but you will need to adjust the amount – about 15 g of fresh yeast is equivalent to one packet of dry yeast. 2. What other ingredients can I add to the focaccia? You can add cheese, greens, or vegetables. Focaccia is very versatile, so feel free to experiment! 3. How can I tell when the focaccia is ready? It is ready when it is golden on the surface and sounds hollow when lightly tapped on the bottom. 4. Is it possible to make focaccia gluten-free? Yes, you can use a gluten-free flour blend, but make sure to add a binding agent, such as xanthan gum, to achieve a good texture. Olive focaccia is much more than just a simple bread recipe. It is an invitation to connect with culinary tradition, to experiment, and to enjoy cooking. So put on an apron, prepare your ingredients, and let me guide you on this flavorful culinary journey!

Focaccia with green olives

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