Focaccia with Olives and White Wine

17/05/2013
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Preparation30 min.
Cooking35 min.
Тotal65 min.
Servings10
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  • Rating5 out of 5

Ingredients

measures

Preparation

Dissolve the yeast in 4/5 cup (200 ml) warm water and add the wine and olive oil. Once dissolved, add the salt to the flour and knead soft dough. Transfer it on a floured surface and knead until no sticky parts remain. Then transfer it into an oiled bowl, cover with greased transparencies and leave for 1 hour to rise.

Mix the finely crushed onion with olives and sea salt. Risen, the dough for focaccia shapes out a rectangle, cover with stuffing and make it into a roll. Transfer to a buttered baking dish with flattened palms of about 1 cm thick.

Using a pointer, make dents in the surface of the focaccia. Brush olive oil on and sprinkle it with rosemary and sea salt. Bake focaccia in preheated moderate oven.

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