Focaccia con Olive
Liguria's best-loved bread: focaccia made with plenty of olive oil and olives, soft within and crisp without.
- Time
- 45 minutes
- Serves
- 6
- Level
- Medium
- Cuisine
- Italian
Directions
- Mix the flour, yeast and salt. Add the warm water and 3 tablespoons of olive oil and knead to a smooth dough.
- Cover and leave to rise for 1 hour.
- Heat the oven to 220°C. Spread the dough into an oiled baking tray.
- Press dimples into the dough with your fingers. Drizzle over the remaining olive oil.
- Press the olives into the dimples. Scatter over the rosemary leaves and the coarse salt.
- Bake for 20-25 minutes, until golden. Serve warm.
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