Focaccia is a very popular flat bread in Italy. Aromatic herbs and coarse salt are usually its usual dressings, but it also combines very well with olives, cheese or anchovies. The one we propose is very easy to prepare and it will be difficult to have a little piece left over for breakfast the next day.
For the mass
> 600 grams of flour
> 380 milliliters of water
> 20 milliliters of olive oil
> 1 sachet of chemical yeast
> Half a teaspoon of salt
> 1 pinch of sugar
For the dressing
> 10 black olives
> 2 tablespoons rosemary
> 1 tablespoon of coarse salt
> 30 milliliters of water
> 30 milliliters of olive oil
1. Put all the ingredients for the dough in the glass of the food processor, close the glass and program for 4 minutes at spike speed.
2. On a tray suitable for the oven, place baking paper, and pour the dough on top. Cover with a dry cloth and let the dough rest for 60 minutes.
3. Meanwhile, cut the olives into slices and set aside.
4. In a bowl, pour all the ingredients for the dressing except the olives, and mix.
5. Preheat the oven to 220 degrees.
6. Pour the mixture over the surface of the dough, pressing lightly with your fingers.
7. Spread the olives over the focaccia.
6. Bake for 25 minutes at 220 focaccia
degrees.
Difficulty: low
Time: 35 minutes (plus dough rest time)
Servings: 6
Caloric intake: 170
