Greek Focaccia

Maria KostoffMaria Kostoff
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Greek Focaccia1 / 2
02/02/2013
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Preparation
30 min.
Cooking
30 min.
Тotal
60 min.
Servings
1 pc
"Don`t skimp on the olive oil because that`s the secret to a tasty Focaccia."

Ingredients

  • for the focaccia
  • flour - 2 1/2 cups (600 g)
  • yeast - 1 2/3 tbsp (25 g) fresh
  • sugar - 2 tsp
  • salt - 1 tbsp (15 g)
  • olive oil - 3 tbsp extra virgin
  • for the top
  • olive oil - 1/2 cup (120 ml) extra virgin
  • olives - 2.5 oz (70 g) big
  • rosemary - 2 sprigs
  • salt - to taste
measures

How to cook

Dissolve the yeast in 3 1/3 tbsp (50 ml) of lukewarm water + 1 tsp sugar. Leave until it activates. In a, bowl, mix the remaining sugar with 3 1/3 tbsp (50 ml) of water, salt and olive oil. Sift the flour and add the liquid mixture to it, then the ready yeast.

Gradually stir and knead a smooth dough that is not sticky. Transfer it to a greased baking tray and brush the top with olive oil. Leave it in a warm place to rise for 30-40 minutes.

Grease the bottom of the dough with olive oil, spread it across the bottom of the tray and brush the top with olive oil and let it rest for 20-30 minutes. On the surface of the dough, poke holes with your fingers, so you can place the olives, cleaned from their pits, and rosemary leaves there.

Sprinkle with sea salt, pour a little olive oil and allow it to rest again for 10-15 minutes.

Put the Greek Focaccia in to bake in a preheated 390°F (200 °C) oven for 15 minutes.

Remove the ready focaccia onto a cooking grid, not a plate, because it will get wet underneath.

Rating

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