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Crispy Focaccia with Fresh Herbs and Olives

A special, healthy snack or an original side for your lunch!

Not stirring, sprinkle yeast and sugar into 1/2 cup of the water and let stand 10 minutes or until the surface becomes bubbly. In a large bowl, add flour and table salt and create a hole in the center of the flour, then pour in yeast mixture and 1 tablespoon olive oil.

Following this, stir using a wooden spoon or electric mixer, and slowly add the remaining quarter of a cup water – your dough should now be soft and slightly sticky. Now, place dough onto a lightly floured surface. Knead for 10 minutes, adding small spoonfuls of flour if necessary. As soon as your dough is smooth and elastic, place it in a bowl and cover with plastic wrap or damp cloth. Let it rise in a warm place -about 25-30 degrees Celsius- until it doubles in bulk, for 1 hour.

Subsequently, place again onto lightly floured surface and knead gently several times, then flatten into a 25 cm pan and press the dough with your fingers to make dimples. Loosely cover and let rise about 15 minutes, or until it doubles in size. Preheat oven to 220°C. In the meantime, in a blender, combine the remaining 3 tbsp olive oil and fresh herbs until leaves are broken up and oil is fragrant, pour over dough, and rub gently into surface.

Sprinkle with kosher salt. Bake for 15 minutes, reduce heat to 205°C, then bake 5 minutes more, or until golden brown. Finally, let cool and cut into wedges.

Tip

You can also use a mixture of fresh herbs (rosemary, sage, thyme or oregano).

Difficulty Level

  • Preparation time
    30 minutes
  • Cooking time
    10 to 30 minutes
  • Servings
    8 portions
  • Cuisine
    Mediterranean

Ingredients

  • ½ tsp Active dry yeast
  • ½ tsp Sugar
  • 3⁄4 cup Water (40°C)
  • 2 3⁄4 cups Plain flour
  • ½ tsp Table salt
  • 4 tsp Olive oil
  • 2 tsp Aroma fresh herbs (rosemary, sage, thyme or oregano)
  • ½ tsp Kosher salt
  • 10-15 Olives pitted and sliced

Εκτέλεση

  • Not stirring, sprinkle yeast and sugar into 1/2 cup of the water and let stand 10 minutes or until the surface becomes bubbly.
  • In a large bowl, add flour and table salt.
  • Create a hole in the center of the flour, then pour in yeast mixture and 1 tablespoon olive oil.
  • Stir using a wooden spoon or electric mixer, and slowly add the remaining quarter of a cup water.
  • Place dough onto a lightly floured surface. Knead for 10 minutes.
  • Place dough in a bowl and cover with plastic wrap or damp cloth.
  • Let it rise in a warm place until it doubles in bulk.
  • Place again onto lightly floured surface and knead gently several times, then flatten into a 25 cm pan and press the dough with your fingers to make dimples.
  • Press the dough with your fingers to make dimples.
  • Loosely cover and let rise about 15 minutes, or until it doubles in size.
  • Preheat oven to 220°C.
  • in a blender, combine the remaining 3 tbsp olive oil and fresh herbs until leaves are broken up and oil is fragrant.
  • Pour over dough, and rub gently into surface.
  • Sprinkle with kosher salt.
  • Bake for 15 minutes.
  • Reduce heat to 205°C, then bake 5 minutes more, or until golden brown.
  • Let cool and cut into wedges.