Olive Crispy Focaccia
Focaccia is an Italian flat bread that comes in many variations throughout the country. Try this easy traditional recipe from the northwestern region Liguria. All you need is a little time plan to make it when you are at home for a few hours, like on a Sunday afternoon. We choose to use a whole grain unrefined, unenriched and unbleached flour, stone ground made from only Italian wheat. Whole flours are rich in nutrients and taste and will make a darker and more flavorful bread.
Yield: Makes a large tray
Prep time: 15 minutes
Cooking and leavening time: 3 hours
Mother yeast, 1 ounce (2 tablespoons) - Lievito Madre by Molino Rossetto
Whole flour, 1 pack (1 kg)- Petra 3 by Molino Quaglia
Luke warm water, 2 ½ cups
Sea salt, 2 tablespoons – Sale di Cervia by Parco della Salina di Cervia
Sugar, 1 tablespoon
De pitted Olives, ½ jar Olive Taggiasche denocciolate by Roi
Extra virgin olive oil, 9 tablespoons– Roi Mosto by Roi
Oven, oven tray, electric mixer or bowl, tea towel, rimmed baking sheet
Place all ingredients but the olives and oil in the electric mixer or in a bowl and mix or knead until smooth and uniform. Add 4 tablespoons of oil and mix. Cover the bowl with a damp clean tea towel and let sit for about 2 hours, or until the dough has roughly doubled. Preheat oven to 375 F. Grease the tray with a little oil (1 tablespoon). Now knead lightly and gently press into the baking tray, flatten to fill whole tray and obtain a sheet no higher than 1 inch. If the dough is too sticky use some flour on your hands. Spread the olives on the whole surface and drizzle the remaining 4 tablespoons of oil. Bake for about 30 to 40 minutes, until the crust looks crispy and light brown.
Enjoy with some of Bellina’s delicious spreads, cheeses and salumi (cured meats).
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