FOCACCIA WITH OLIVES

Focaccia with olives is very good and well-known snack in Italy, among the favorite in our country. It is easy to do, as all the focaccia, but needs many hours for the leavening of the dough which however can also be prepared the night before.

The dough is very simple, made with water, milk, flour, and once made the base for the focaccia will be enough to put the olives and cook in the oven.

Loved by children and adults, it is perfect for picnic during the summer.

Like for the other recipes of pizza and focaccia, we add the milk in the ingredients. This is because the domestic oven we have in our houses, are not so powerful like the professional one in pizzeria. The cooking is longer, and with the milk (not used in a professional pizzeria), we can keep the pizza or the focaccia soft, avoiding the risk to have a food dry and overcoocked. If you have at home a professional oven for pizza, do not use milk as ingredient.

Print Recipe

FOCACCIA WITH OLIVES

Course

Second Course

Cuisine

Italian

Keyword

Pizzeria

Prep Time

20 minutes

Cook Time

30 minutes

Passive Time

8 hours

Servings

people

Ingredients

For the dough:

• 400 g Flour all-pourpose
• 200 ml Milk whole
• 150 ml water
• 60 g olive oil extra virgin
• 16 g yeast for pizza
• 1 pinch salt

for the pizza:

• 20 green olive pitted
• 1 sprinkle Black pepper
• 1 pinch salt
• 2 tbsn olive oil extra virgin

Course Second Course Cuisine Italian Keyword Pizzeria Prep Time 20 minutes Cook Time 30 minutes Passive Time 8 hours Servings people Ingredients For the dough: 400 g Flour all-pourpose 200 ml Milk whole 150 ml water 60 g olive oil extra virgin 16 g yeast for pizza 1 pinch salt for the pizza: 20 green olive pitted 1 sprinkle Black pepper 1 pinch salt 2 tbsn olive oil extra virgin

Instructions

1. Start the dough in advance because of leavening. Put the flour (1) in a bowl, sifted first, and then pour the water (2) and milk (3).

   
2. In bowl add salt (4). In the meantime you will have to dissolve the yeast (5) with water in a coffee cup and then pour it (6) in the bowl.

   
3. Finally, pour into the bowl also the extra virgin olive oil (7). Now begin to knead (8) vigorously with hands for about ten minutes in order to obtain a compact and elastic dough (9), free of lumps. Put it in a dry but cool place, covering it with a cloth to let it rise about 8 hours. After this time it will have grown and inflated until it occupies the entire bowl.

   
4. Once passed this time, start to prepare the focaccia. Grease the bottom (10) round baking pan pizza of 23 cm in diameter with extra virgin olive oil. Place on the dough (11), and start to crush it and extend it to the edges (12) to make the base of the focaccia.

   
5. So take the green olives, pitted and cut in half (13) by putting them on a saucer apart (14). Then distributed the olives on the basis of the focaccia (15), putting them in a circle starting from the outer circumference to fall towards the center.

   
6. Now add salt (16) and sprinkle with black pepper (17) fresh ground. Finally pour a little extra virgin olive oil (18).

   
7. Once the preparation of the focaccia (19) is ready, bake (20) in a preheated oven at 150° C for about 30 minutes. Then take out (21) and remove the focaccia from the pan. You can serve immediately while still hot or also cold.