Crunchy on the outside, super soft and fluffy on the inside. A must try recipe! It can be a little scary to work with yeast but this recipe is so easy, anyone can make it. Just make sure the water feels warm and not hot.
The olives and sun-dried tomatoes make the focaccia salty and savory, just how a focaccia should be. For a more traditional focaccia you can also leave it out and just use the Neolea olive oil and salt, also very good!
- 500 grams of all purpose flour
- 7 grams of dried yeast
- 75 ml of neolea olive oil
- 250 ml of water (lukewarm)
- 2 tsp salt
- 2 tablespoons of sundried tomatoes
- 2 tablespoons of green olives
- tablespoon of rosemary
- Sieve the flour. Mix the flour and the yeast in a bowl and add ⅔ of the olive oil for cooking, lukewarm water and salt and knead into a smooth dough. Add a little more water if the dough is too dry. If it remains too sticky, add extra flour. Knead in the tomatoes and olives and turn it into a ball. Place this in a well oiled boil and put the boil in a neutral place covered with a damp tea towel.
- Roll the dough with a rolling pin to a 1 cm thick piece. Grease a baking sheet with 1 tbsp of oil and place the dough on it. Make little holes in the dough with your fingers and sprinkle with the rosemary and some extra salt. Cover the dough for 30 minutes again.
- Preheat the oven to 250 ° C and bake the focaccia for 20 minutes.