Focaccia with Rosemary, Olives and Garlic
Preparation time: 1 hour
Serves: One large bread or two smaller
Adopted from Menu megazine
For the dough
- 500 g white flour
- 2 tsp salt
- 1 packet of instant yeast (about 11 grams)
- 1 ½ cup lukewarm water
- 4 tbsp olive oil
- 50 ml olive oil
- 1 clove garlic
- 4 tbsp chopped olives
- 1 tsp finely chopped fresh rosemary
Mix flour with salt and yeast. Make a well in the middle. With one hand, pour the olive oil and gradually add a little bit of water and mix in the same time with the other hand.
Knead smooth and elastic dough. If the mixture is loose, add some more flour. If the dough is sticky, grease you hand with some olive oil and continue kneading until ready. Brush the dough with a little bit of olive oil and cover with plastic wrap. Leave on a site to proof until almost doubled in size.
Take a baking try (40x25x5 cm). Grease with olive oil. Carefully take the dough and without unnecessary pressure, distribute it evenly over the try. Cover with plastic foil and leave to rise for another 15 minutes.
During this time, finely chop the olives, rosemary and garlic clove. Mix with 4-5 tablespoons of olive oil. Spread the mixture over the bread. Bake until golden brown in a preheated to 200 degrees Celsius oven.
Leave on a wire rack to cool for 5 minutes and serve.
Leftovers, if any, could be used for sandwiches.
flours » all purpose
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