Focaccia with Olives
Pitted brunelle olives
Crumble the yeast into a large bowl and dilute with 2dl of warm water (it should be hand hot). Stir with a fork to dissolve the yeast and add 100gr of flour, mixing gently. Cover the bowl and leave for 30 minutes in a warm place. After this time has elapsed, add the remaining flour (the quantity of flour is purely indicative: you may need more or less), 1 spoonful of oil and 8gr of salt (about one level teaspoon). Work first with the fork and then the hands. When a slightly sticky dough forms, transfer it to a floured work surface and knead for 5 to 10 minutes with floured hands until you have a ball of smooth elastic dough, which at this point is no longer sticky. Put the dough back into the bowl and cover well (you can even close the bowl in a plastic bag). Leave to rise in a warm place for one hour. Put the dough back on the work surface, open it out with your hands and sprinkle with the drained and chopped olives (you can also leave some whole).
Work the dough quickly to incorporate the olives well and arrange it in a round pan that has been lightly oiled or better still, covered in oven paper. Stretch out the dough with the fingers , pinch the surface here and there, drizzle with oil, sprinkle with a pinch of coarse salt and, if you wish, arrange some whole olives on the surface. Put the pan into an oven that is off and leave to rise for 30'. Turn the oven on to 50° and leave to rise for 20' more, then bring the temperature up to 240°. When the focaccia is nicely golden, lower the temperature to 180° and leave the focaccia for around 15-20 minutes more. Check if it is cooked by knocking the base of the focaccia with the knuckles: if it makes a dry sound it is ready. Serve at room temperature instead of normal bread, or to accompany an aperitif.
- 10 grams of fresh yeast
- 350 g flour
- 1 jar of Berni Brunelle pitted olives
- Olive oil