Last week on Wednesday I’ve had on the plan the delicious eggplants casserole Naples (Parmigiana). In addition, I have made a focaccia with olives, which I’ve made with my pizza dough.
I have incorporated green olives to the dough and this focaccia is uniquely delicious! Although apparently the preparation takes a long time, it isn’t hard work.
I make this dough almost always in the morning and let him covered until evening. In this time, you can do many things. No need to worry about the dough itself. He manages it quite alone.
And in the evening, it is really no work to incorporate the olives and bringing the dough into shape. Yes, that’s easy. And so it goes well with pizza. No trouble with it. You don’t have to look at the clock if the dough rise . Because I’ve used a little yeast the dough can rest all this time. The advantage is that the dough is more digestible because it does not have as much yeast. You only use much yeast, if you want to rise the dough quickly.
So this is just the relaxed version of a yeast dough for pizza and as I show you here, even for a focaccia.
This focaccia is easy and delicious! Goes well with BBQ, serve with dips or just with a great salad!
And here we go for the recipe!
Focaccia (Italian pizza bread) with olives
- 350 g flour, type 405
- 1 tsp dried yeast or 4 g fresh brewer’s yeast
- 150-200 ml of lukewarm water
- some oil
- 1 tsp salt
- 20-25 green pitted olives
- Put the flour in a large and high bowl, make in the centre a whole. Add the yeast and some water. Use a fork to dissolve the yeast in the water and start to take a little flour from the edges. Add salt and more water. Proceed like that until you combined all the flour. If the mixture is too dry, add a little water. Don’t worry about the dough, it should be sticky. After that let flow some oil at the edges of the bowl. Cover the bowl with a towel or plastic wrap and let the dough rest for 3 or more hours!
- Cut the olives into small pieces.
- After the dough has rested, put some flour on the working surface, lift the dough from the bowl and work with your hands the sliced olives in the dough. Then bring with your hands the dough into a flat rectangular shape and place in a lightly oiled ovenproof baking dish.
- Bake in preheated oven at 250 ° C for 20 – 25 minutes.
This Focaccia tastes great with this Eggplant Casserole
Recipe from: www.emmiscookin.com