Focaccia Alle Olive E Rosmarino
This delicious Italian focaccia is topped with olives and rosemary, giving it a savory and aromatic flavor.
Ingredients - Serves 8
- Sea salt - To taste
- Fresh rosemary - 2 tablespoons, chopped
- Black olives - 1/2 cup, pitted and sliced
- Salt - 1 teaspoon
- Olive oil - 1/4 cup
- Warm water - 1 1/2 cups
- Active dry yeast - 2 1/4 teaspoons
- All-purpose flour - 3 cups
Let's Get Started
- In a large mixing bowl, combine the flour, yeast, warm water, olive oil, and salt. Stir until a dough forms.
- Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 425°F (220°C).
- Punch down the dough and transfer it to a greased baking sheet. Press it down to form a rectangular shape.
- Using your fingers, make indentations all over the dough.
- Sprinkle the sliced olives and chopped rosemary evenly over the dough. Drizzle with olive oil and sprinkle with sea salt.
- Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Remove from the oven and let it cool slightly before slicing and serving.
Dietary Info
- Dish Type: Bread
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Calories: 250
- Fat: 12g
- Carbs: 30g
- Protein: 5g
- Sodium: 400mg
- Sugar: 2g