Focaccia with olives
Description
The recipe won't take much time. In Italy, focaccia is considered the oldest universal form of pizza, which was a common food for peasants and soldiers of antiquity. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Sprinkle the yeast into 1/2 cup of warm water. Let it stand for a few minutes. Mix the flour and salt. Add the olive oil and beat with a mixer at low speed.
- 2
Step 2
2. Pour the yeast mixture into the dough and mix.
- 3
Step 3
3. Take a warm metal bowl (do not use a cold one). Lightly spray with olive oil. Shape the dough into a ball. Coat the dough with olive oil, tightly cover with plastic wrap, and set aside for 1 to 2 hours, or refrigerate until ready to use. Place the olives on a paper towel to remove excess moisture.
- 4
Step 4
4. Place the dough on a lightly floured surface. Put the sliced olives on top, then very carefully knead the olives into the dough.
- 5
Step 5
5. Divide the dough in half and roll each half into a large, thin oval or rectangle. Place the dough on separate baking sheets brushed with olive oil. Brush the dough with olive oil and cover with plastic wrap. Let rise in a warm place for 1 hour.
- 6
Step 6
6. Preheat the oven to 200 degrees. Remove the film and use your fingertips to make indentations all over the surface of the dough. Drizzle the surface with olive oil and sprinkle with salt.
- 7
Step 7
7. Bake for 30 to 40 minutes, until golden brown. Cut into pieces and serve immediately.