Focaccia is a traditional homemade Italian bread. Despite the simplicity and availability of ingredients, it always turns out to be very tasty and aromatic. Focaccia additions can be experimented with in the same way as with pizza. Here we will show you how to make focaccia with olives and aromatic herbs.
It is necessary
- - water - 700 ml;
- - flour - 200 g;
- - olives - 20-30 pcs.;
- - olive oil - 5 tablespoons;
- - salt - 0.5 teaspoon;
- - sugar - 1 teaspoon;
- - dry yeast - 5 g;
- - dried basil and oregano.
Instructions
Step 1
Fill the yeast with water heated to a temperature of about 35 degrees. Add sugar. Stir until all dry ingredients are completely dissolved. Add 4 tablespoons of sifted flour, salt and mix thoroughly with a whisk, breaking the lumps. We leave the mixture in a sealed container for 10-15 minutes - until bubbles appear and the volume increases. Then add the rest of the flour and knead a smooth plastic dough. We leave it in a sealed container for 1 hour.
Step 2
In a separate bowl, mix 2 tablespoons of olive oil with dried herbs and leave to infuse.
Step 3
Add 2 tablespoons of olive oil to the risen dough and knead again. We roll out a layer 1 cm thick. If you want to get a more magnificent focaccia, the layer can be rolled out thicker - up to 3 cm. Put it on a baking sheet greased with olive oil, and let the dough rise a little more for 10 minutes.
Step 4
Free the olives from the pits and cut into rings. With our finger we make grooves across the entire area of the cakes, put olives in them. Lubricate the top with oil and herbs evenly and sprinkle a little with salt. We put the focaccia in an oven preheated to 200 degrees and bake for 15-20 minutes until a slight blush. Do not overdry - the inside of the focaccia should remain porous and soft. Put the finished focaccia on a wire rack and let cool slightly.
