Focaccia with olives and garlic

Name: Focaccia with olives and garlic - Gianina B.
Ingredients: 500 g white wheat flour; 250 ml lukewarm water; 25 g yeast; 100 g olives; 4; 5 cloves of garlic; 2 teaspoons of olive oil; spices to taste: salt; basil; chili; and rosemary

Pasta/Pizza - Focaccia with olives and garlic by Gianina B. - Recipia

Focaccia with olives and garlic I usually make focaccia when I want something quick that works well as a snack, but also alongside a salad or soup. It's one of those breads that you can let rise while you tidy up the kitchen, and it doesn't require complicated techniques. The last time I made focaccia was on a busy afternoon, and the smell of garlic with rosemary really made a difference when it was ready. I use pitted black olives, but you can use whatever you have on hand. Quick Info Total time: about 2 hours (including rising) Preparation time: 15-20 minutes Baking time: 25-30 minutes Servings: 8 (depending on how thick you make the sheet) Difficulty: easy Recipe type: snack, homemade bread Ingredients 500 g white wheat flour 250 ml lukewarm water 25 g fresh yeast 100 g olives (whole or sliced) 4-5 cloves of garlic 2 teaspoons olive oil salt, basil, chili, rosemary – to taste Preparation method 1. Sift the flour into a large bowl. Make a small well in the center and place the yeast there. Pour the lukewarm water over the yeast and let it hydrate for a few minutes. 2. Add the salt and spices – basil, chili, rosemary – directly into the flour. Mix everything with a spoon at first, then start kneading with your hands. The dough should be slightly sticky at first, but as you knead it, it becomes more elastic. I work it for about 7-10 minutes until there are no traces of flour left on my hands. 3. When the dough is homogeneous, I spread it with my palm to fit a baking tray or shape it according to how thick I want the focaccia to be. I place it in the tray, on baking paper if I have it, or directly lightly greased with oil. 4. With a fork, I make small indentations all over the dough. This step helps prevent it from puffing up too much while baking and keeps the toppings in place. 5. I cover the tray with a clean towel and let it rise in a warm place. Usually, it doubles in volume in 45-60 minutes. 6. In the meantime, I peel the garlic and crush it well. I mix it with the two teaspoons of olive oil to form a paste. 7. When the dough has risen, I spread the garlic and oil paste over it. Then I sprinkle the olives on top, either whole or sliced, according to preference. 8. I place the tray in the preheated oven at a moderate temperature (180-200°C). I let it bake for 25-30 minutes until the edges and surface are golden. 9. I take the focaccia out of the oven and let it cool slightly. It can be cut easily, either warm or after it has completely cooled. Why I make this recipe often It’s the kind of easy bread that doesn’t require much actual working time. I like that it’s not fussy, and the ingredients are readily available. I can serve it as is, take it to go, or use it alongside various dishes. It keeps quite well for 1-2 days without drying out too much. Tips and variations Tips 1. It’s important that the water is only lukewarm, not hot, so the yeast can rise well. 2. If you use olives with pits, remove them before slicing to avoid surprises when cutting. 3. If you have time, you can let the dough rise even longer; it will come out airier. 4. The salt should not be placed directly over the yeast to avoid inactivating it; I usually mix it a bit into the flour. Substitutions 1. You can use dry yeast instead of fresh yeast (about 7 grams). 2. For oil, any vegetable oil works, but olive oil gives the most suitable flavor. 3. Olives can be replaced with sun-dried tomatoes or thin slices of onion if you want a different topping. 4. If you don’t have basil or rosemary, you can skip them, but their aroma changes the final result quite a bit. Variations 1. Sometimes I also add some seeds (sesame or sunflower) on top at the end. 2. If you want a crispier crust, you can brush the focaccia with a little extra oil before baking. 3. For an extra flavor boost, sprinkle grated parmesan over the garlic before baking. Serving ideas 1. Focaccia can be cut into cubes as a snack with beer or wine. 2. It pairs well with cream soups or simple salads. 3. It can be the base for quick sandwiches with cheese, prosciutto, or grilled vegetables. Frequently asked questions What kind of olives should I use? Pitted black olives are the most suitable, but you can also use green ones. They should be well-drained so they don’t make the dough soggy. Can I use dry yeast? Yes, replace 25 g of fresh yeast with about 7 g of instant dry yeast. Dissolve it in lukewarm water, just like the fresh one. Do I have to sift the flour? It’s not mandatory, but it helps achieve a more airy texture for the dough and removes any impurities. Can focaccia be frozen? Yes, it can be frozen after it has completely cooled. Wrap it in cling film or special freezer bags. When thawing, you can warm it slightly in the oven. How long does focaccia last at room temperature? Ideally, you should consume it within 1-2 days. If it stays longer, it starts to dry out, but it can still be warmed slightly before serving. Nutritional values (estimated) For one serving (out of 8): Calories: approximately 210-230 kcal Protein: 5-6 g Fat: 4-5 g Carbohydrates: 38-40 g Values are indicative and can vary depending on the type of olives, oil, and how thick you spread the focaccia. It does not include additional toppings or other additions. Storage and reheating After it has cooled, I keep the focaccia wrapped in a clean cloth at room temperature. It stays quite well for 1-2 days. For reheating, I put it directly in the oven for a few minutes, not in the microwave, so it doesn’t get soggy. If you want to keep it longer, you can freeze the leftovers and reheat them as needed. It keeps best fresh, but it doesn’t completely lose its texture even after freezing. That’s about it for focaccia with olives and garlic – simple, practical, and without too much hassle.

Focaccia with olives and garlic

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