Focaccia

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Pour the flour into a bowl and press a depression into it. Dissolve the yeast in 5 tablespoons of lukewarm water, add 1 pinch of sugar to the hollow. Mix with some flour to a pre-dough. Cover and leave to rise in a warm place for about 30 minutes. Add 2 tablespoons of oil, about 1/2 teaspoon of salt and 1/4 litre of lukewarm water to the pre-dough.

2. 2

   Mix everything with the dough hooks of the hand mixer, then knead with your hands to a smooth dough. Form into a ball and let it rise again for about 30 minutes. Wash the rosemary and remove the needles. Form dough into a roll and divide into about 12 pieces. With floured hands on a lightly floured work surface, shape into flat cakes of about 1/2 cm thickness (about 10 cm Ø). Press in small depressions with your fingers. Brush with remaining oil. Sprinkle with salt, olives and rosemary. Spread the flat cakes on 2 baking trays sprinkled with flour.

3. 3

   With floured hands on a lightly floured work surface, shape into flat cakes of about 1/2 cm thickness (about 10 cm Ø). Press in small depressions with your fingers. Brush with remaining oil. Sprinkle with salt, olives and rosemary. Spread the flat cakes on 2 baking trays sprinkled with flour. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
210 kcal

CARBS
30 g

FATS
8 g

PROTEINS
4 g