1 Large Tray
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.
Utensils Needed: Oven tray, electric mixer or bowl, tea towel, and rimmed baking sheet.
2 Tbsp Mother Yeast - Lievito Madre by Molino Rossetto
1 Pack (1 kg) Whole Flour - Petra 3 by Molino Quaglia
2 1/2 Cups Luke Warm Water
2 Tbsp Sea Salt - Sale di Cervia by Parco della Salina di Cervia
1 Tbsp Sugar
1/2 Jar De pitted Olives - Olive Taggiasche denocciolate by Roi
9 Tbsp Extra Virgin Olive Oil - Roi Mosto by Roi
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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