Preparation time20’
Cooking time20’
Level of difficultyMedium
500 gr. flour for all purpose and extra to roll out dough
10 gr. salt
20 gr. instant yeast
100 gr. olive oil
300 gr. water
125 gr. black olives, seedless, whole
fresh basil leaves
15 gr. salt, dissolved in 60 gr. water
1. Put the flour, the salt, the yeast, half the olive oil and the water in a bowl and mix.
2. Place the dough on a floured surface and knead well for 5 minutes. Put the dough back in the bowl, cover and let it at room temperature for 2 hours.
3. Line a baking tray with baking paper. Knead the dough again adding 100 grams of olives and all the basil. Then put the focaccia in the baking tray and let it for 1 hour to rise again.
4. Preheat the oven to 230°C. Spread sea water on the top of the focaccia and sprinkle with the rest of the olive oil. Add the remaining olives to the dough.
5. Bake for about 20-25 minutes and let the focaccia cool for a while. Serve when it is still hot.
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