focaccia

focaccia

topped with fresh rosemary, olives, dried tomatoes and thyme

prep: 10'
bake: 20'-30'
rest: 50'-60'

Drizzled with olive oil and dotted with olives and dried tomatoes and fresh herbs, this bread is soft, fluffy and satisfyingly herbaceous.

ingredients for the dough

  • all-purpose flour 300g (2 cups)
  • semolina flour 60 g (1/2 cup)
  • salt 5g (1tsp)
  • active dry yeast 7g
  • warm water (24 degree Celsius) 210ml (3/4 cup)
  • olive oil 60ml (1/4 cup)


ingredients for the topping

  • black and green olives
  • dried tomatoes
  • fresh rosemary and thyme
  • extra virgin olive oil

preparation

  • place all the ingredients in one bowl and mix with your hand or electric mixer with a dough attachment
  • run the machine for 3 minutes or if you do it by hand, knead for 5-6 minutes
  • pour some extra olive oil to prevent it from drying
  • rest for 45 minutes covering with a kitchen towel
  • spread the dough using your fingers in your rectangular or square shaped tin and press the olives, dried tomatoes, thyme and rosemary with your fingers inside the dough
  • pour some extra olive oil and let it rest for another 30 minutes covered with a kitchen towel
  • bake in the oven of 180 degree Celsius for 20-30 minutes.

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