Looking for a warm and flavorful bread to serve with dinner? This olive focaccia is the perfect recipe. It is fairly quick to put together and the ingredients are easily found in your pantry. Dark, briny black olives don't just add flavor to the bread but also a beautiful contrast to the dough as they are studded throughout. Once the dough has rested, it is drizzled with olive oil and spinkled with salt before being baked.
- 450 grams flour
- 270 milliliters warm water
- 2 tablespoons olive oil
- 2 teaspoons baker's yeast (dried)
- 1 1/2 teaspoons salt
- 1 can black olives (pitted and coarsely chopped)
- sea salt
- olive oil
- If you have a bread machine, put all the dough ingredients (except the garnish) in the bowl (make sure to put water and oil in first) and use the "dough without cooking" program.
- If you don't have a "bread machine", place the flour and yeast in a large bowl. Make a well, pour the water, oil and salt in the hole and mix with your fingertips, gradually incorporating the flour. Once the dough is formed, knead for about 20 minutes. Add the black olives and mix again. Form a ball and let it rest in a warm place, covered with a towel for 45 minutes.
- Once the dough has rested (in Bread Making Machine or by hand), push the air out of the ball by crushing it with the palm of the hand.
- On a floured surface, roll out the dough 1 centimeter thick.
- Place on a baking sheet previously covered with parchment paper. Let the dough rest for another 45 minutes.
- Preheat oven to 425 degrees Fahrenheit.
- Press your fingers into the dough at regular intervals without piercing the dough. Pour a little olive oil into each hole. Sprinkle the bread with sea salt and bake for 20-30 minutes.
PER SERVING *
|Calories510Calories from Fat120|
|% DAILY VALUE*|
|Calories from Fat120|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.