Rosemary and Black Olive Focaccia
Traditional focaccia bread is crispy on the outside, and soft and fluffy on the inside.
EQUIPMENT (click pictures for details)
Ingredients
- 200 gr plain flour
- 50 gr fine semolina
- 1 tsp dry yeast 3.5 gr
- ½ tsp light brown sugar
- ½ tsp salt
- ½ tsp dried Italian herbs
- 180 ml water
- 2 tbsp olive oil
For the garnish
- 1 pc sprig of rosemary
- 4 pcs sliced sundried tomatoes
- 4 pcs sliced pitted black olives
- A pinch of fleur de sel
Instructions
Prepare the dough
- Place all dried ingredients into a large bowl and mix well.
- Make a well in the middle, pour the lukewarm water into the well and gently combine with your finger until all ingredients come together.
- Knead vigorously for 5 minutes until you obtain a soft, smooth and elastic dough.
- Rub the surface of the focaccia dough with olive oil.Oil a baking pan and transfer the dough into it.
- Place a piece of oiled cling film on top and leave to proof in a warm place for 2 to 3 hours until the dough doubles in size.
Prepare the dough for baking
- Lightly rub your fingers with olive oil and poke holes in the dough.
- Insert the black olives and sundried tomatoes halfway into the holes and arrange the rosemary in between. Sprinkle sea salt all over.
- Bake the focaccia for 20 minutes in a pre-heated oven at 220°C. Then reduce the heat to 180°C and continue baking for 20 minutes until the sides become golden and crisp.
- When baked, transfer the focaccia to a cooling rack. Allow to rest for an hour before slicing.
Notes
- This recipe is a quick version with only one proof, ideal for a last-minute party.
Nutrition for 1 portion
Calories: 204kcalCarbohydrates: 33gProtein: 5gFat: 5gSodium: 210mgFiber: 2gSugar: 0.4gVitamin A: 19IUVitamin C: 1mgCalcium: 14mgIron: 2mg
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