Focaccia soffice alle olive

Looking for a recipe for a soft, digestible and tasty focaccia? Then you are in the right place! Just follow our advice and you will have a delicious focaccia, soft and full of bubbles.

This focaccia is perfect as an aperitif/appetiser to accompany cured meats, cheeses and pickled vegetables; you can also take it with you on a trip out of town as a snack break! We have seasoned it with spices and green olives to give it an even more special flavour, but you can choose your favourite ingredients or even leave it plain.

Write down the recipe now. 


Ingredients for a 30x40 baking tin

· 300 g strength flour (at least 13 g protein)

· 200 g spelt flour

· 365 room temperature water

· 8 g brewer's yeast

· 11 g salt

· Extra virgin olive oil as much oil as needed

· Hand crushed green olives Valle del Crati

· Spices to taste (thyme, rosemary, oregano)

· Coarse salt to taste 


Method

Mix the flours in a bowl, add the crumbled yeast and 350g water; mix with a spoon and when the flour is incorporated, add the salt and the remaining water, continuing to knead by hand.

Don't worry if the dough is soft and sticky, this is normal given the high percentage of hydration! Help yourself by kneading with your hands lightly greased with oil.

Now cover the dough with cling film and leave it to rise for about 3/4 hours at a constant temperature (28° would be ideal) until it triples in volume; of course the rising time depends on the surrounding temperature! 


MAKE THE REINFORCEMENT FOLDS  

At this point, it will be necessary to make a round of reinforcement folds to the dough. How? Moisten your hands with a little water, imagine the dough as if it were a square and fold the 4 dough flaps towards the centre, turning the bowl from time to time. Now fold the dough over on itself as if turning it over, to make the folds go downwards and give the dough a round shape.

Let the dough rest for another half an hour, then transfer it to the oiled baking tray and gently roll it out with your fingertips, until you reach the edges (if the dough should 'stretch', stop for 10 minutes and then resume rolling). Once the dough has been rolled out, fill it with a circle of oil, the olives, the spices of your choice and the coarse salt and leave it to rise for about 1 hour (it should reach the edges of the pan).

After this time, brush with a mixture of water and oil and bake in a hot, static oven at 200° for about 25 minutes.

Prodotti da fornoVegetariano/vegano