Go to the original recipe
< >
Level
1/5
Favorites
2
Consiglia
/my-recipes/formula/Focaccia-with-olives">

Focaccia with olives

Published in Bread 13 anni fa

The classic cake and much appreciated by the children is that the olives. Crispy outside and soft inside can be eaten warm or cold it is. Many regions have their own brand of Italian focaccia. The focaccia with tomato and olives in Basilicata, Liguria with the growth. You can cover with onions, peppers, zucchini, zucchini flowers, potatoes and bacon, ham and ham with mozzarella cheese. Everyone can have fun giving away free to their tastes and desires.

0 commenti

Ingredients

  • 500 gr flour 00
  • 300 g lukewarm water
  • 50 g of potato starch, or 50 g boiled potatoes
  • 20 g extra virgin olive oil
  • 12 g yeast in cube
  • 3 g malt or 1 tablespoon of honey
  • 10 g salt
  • pitted olives
Notes: 30x40 cm baking pan.

Process

  1. Mixture, preferably with a mixer or a mixer, all the ingredients except the salt and put mixture in half.

  2. I put in a bowl and rest for 30 'warm pool with a towel.

  3. I take the dough, which is now very malleable and lie down with the tip of the hands in a baking pan 30 x 40. It takes a little 'patience, but eventually manages to cover the entire pan.

  4. Brush with oil, sprinkle a bit 'of salt and put the olives.

  5. Put to rise covered for 1 hour.

  6. Bake at 200-220 degrees for 20-25'-

Comments

There are 0 commenti (+ Add)