Recipe for a delicious Focaccia with Olives

Focaccia with Olives We heard you’re looking for a traditional side dish? This focaccia with olives and rosemary is the perfect add-on to every Mediterranean dinner or in combination with some vegetables and dip for a quick lunch!

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SERVINGS
4

INGREDIENTS

600 g wheat flour, type 550
½ tsp. salt
370 ml lukewarm water
2 g fresh yeast
4 tbsp. olive oil
A little salt
2–4 sprigs of rosemary
1 jar of dark olives
A little flour for kneading
A little olive oil for brushing

HOW TO MAKE IT

Step 1/8

Mix the flour and salt thoroughly, add lukewarm water and 4 tbsp. olive oil and crumble in the yeast. Briefly knead into a smooth and supple dough (preferably with the dough hook attachment on a handheld blender or food processor).

Step 2/8

Leave the dough to prove for 24 hours. Place the dough in a bowl, cover and allow to stand at room temperature for eight hours. With the dough still in the bowl, pull it upwards and fold it over from all sides. Repeat this process several times over the next eight hours. The last time the dough is pulled and folded should be around eight hours before baking. Cover the dough well and leave to stand again at room temperature for another eight hours.

Step 3/8

Sprinkle flour over the work surface and place the dough there. Halve it and carefully fold and mould each piece into a round shape. (Do so by lifting the dough a little from all sides five to six times and lightly pulling the lip inwards and gently pressing down). Do not knead the dough anymore and try not to push the air from it!

Step 4/8

Place the dough in a lightly floured STAUB Braiser with Chistera Drop-Structure (26 cm) with the smooth side facing up. Lightly press flat and drizzle and brush olive oil over the surface. With your finger somewhat spread out, gently press into the dough and spread the dough outwards to the edge of the Chistera roasting pan.

Step 5/8

Allow the Focaccia dough to rest in a warm place for an hour. Preheat the oven to 240°C (upper/lower heat). Oil your hands again and use the tips of your fingers to press small indentations into the dough (without making holes). Drizzle more olive oil over and place 1–2 handfuls of olives on the dough and sprinkle a little sea salt.

Step 6/8

Cover with the lid and bake at 240°C for around 20–25 minutes. Remove the lid around 5 minutes before theend and sprinkle plucked rosemary over the Focaccia.