Focaccia alle Olive
Ingredients
500 g of 00 or all purpose Mulino Caputo flour
7g sachet of dry yeast
375 ml of water at room temperature,
25 ml of extra-virgin olive oil, plus more for drizzling in top
2 teaspoons of salt flakes
2/3 cup of mixed pitted olives
for the glaze:
tablespoons of extra-virgin olive oil and 2 tablespoons of water mixed
Click on the video below to watch the full recipe
Method
In a large bowl mix together, flour, yeast and most of the water and mix with a spatulas or large spoon.Don’t add all the water at once as you may not need it all, it will depend on your flour. The texture you are looking for is a very soft dough. Add salt and oil and mix with a to combine. Cover with a damp tea towel and allow to rise for 2 to 2.5 hours or until more than doubled in size and very bubbly.
Wet your hands and lift the sides of the dough and to fold it onto itself.
Repeat this a few time to give the dough structure, This will feel unusual and sticky, as the dough it quite wet, but using wet hands will help.
Tip the dough onto an oiled tray. The size of your tray will inform how thick your focaccia will turn out. If you like it thicker, use a smaller tray (40x50), if you prefer it thinner, use a larger one. Gently press the dough into the tray, top with half of the olives, cover with a damp tea towel and allow to rise for 30 minutes.
Preheat your oven to 220 C.
Using wet hands, gently create dimples with your fingers, top with remaining olives, drizzle with the glaze and and season with salt flakes.
Bake for 25-20 minutes or until golden.
