This dish is not only pleasant to eat, but also pleasant to cook (especially for those who like to tinker in the kitchen). A slice of salami or fresh cheese is a great addition to a slice of this warm bread.
It is necessary
- - 3 tbsp. flour;
- - 5 g of salt;
- - 1 bag of yeast (dry);
- - 300 ml of lukewarm water;
- - 4 tbsp. l. olive oil;
- - 50 g sun-dried tomatoes;
- - 100 g olives;
- - ½ tsp. sea salt;
- - sprigs of thyme.
Instructions
Step 1
Pour flour into a large bowl, add salt and yeast to it and stir. Pour water and 3 tbsp. Into the well made in the center of the mixture. l. oil (olive) and stir the liquid with your fingers. Stir in flour from the sides and knead the sticky soft dough.
Step 2
Put the dough on a floured board, knead an elastic smooth dough and shape it into a ball. Transfer the dough to a bowl greased with vegetable oil and remove for 45 minutes in a warm, draft-free place to double the original volume.
Step 3
Remove the cooled dough from a bowl, beat and stir in olives and tomatoes, previously cut into small pieces. Distribute the dough as evenly as possible over a square or rectangular silicone mold, cover with a sheet of oiled film and remove to a warm place for 1 hour (also without drafts).
Step 4
Pressing your fingers into the dough, leave deep grooves on all surfaces of the dough layer. Grease the entire dough with the remaining olive oil, sprinkle with sea salt (preferably in the form of flakes) and bake the product at 220 degrees for 15-20 minutes. Transfer the finished focaccia to a board, sprinkle with thyme sprigs, cut into portions and serve warm.
