Focaccia with rosemary and focaccia with olives and tomatoes
Description
Two focaccia recipes in one. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Dissolve the yeast in warm water. Let it stand for a few minutes, then add 3 tbsp olive oil and stir.
- 2
Step 2
Pour the flour into a large bowl and add 2 teaspoons of salt; mix.
- 3
Step 3
Add the yeast.
- 4
Step 4
Mix thoroughly.
- 5
Step 5
Knead by hand until you obtain a soft dough.
- 6
Step 6
Cover with cling film (plastic wrap) and place the bowl in a warm place. Let the dough rise for about 1 hour, or until it has doubled in size.
- 7
Step 7
Grease a baking dish (30 x 40 cm) with olive oil. Carefully transfer the dough into the dish.
- 8
Step 8
Spread the dough with your fingers over the baking tray, leaving margins at the edges to allow for the dough to rise further.
- 9
Step 9
Cover the dough with plastic wrap and leave it to rest for another hour. Preheat the oven to 230 °C. Evenly spread rosemary leaves (pressing them in lightly) and coarse salt over the surface of the pie. Drizzle with the remaining olive oil and put it in the oven.
- 10
Step 10
To make focaccia with olives and tomatoes: dice the tomatoes. Scatter the olives, tomatoes, and basil evenly over the dough. Bake the focaccia on the lower shelf for about 25 minutes, until the top is golden and the underside is light brown. Before taking it out, lift a corner to check whether it’s done.