Olive Focaccia

See the recipe by Teresa Mosca

Molino Soncini Cesare Pizza Line Red Flour for long rising times300g
sunflower seed oil4 tablespoons
beer yeast10g
Ficacci Lime and pink peppercorn Olives100g

Ingredients for the filling/topping


In a deep pot or your doughmaker, place the flour, the yeast melted in a little tepid water, and the oil: work together until your dough is compact and soft. Leave to rise for at least 3 hours, or until it doubles in volume.
Once risen, add your olives to the dough, cut up if you like, working it all well together. Roll your dough out and place in an oiled baking tray, and leave to rise for another hour. Bake at 180°C for 20 minutes in a ventilated oven, or 25 in a static oven. Cut and serve hot or cold, it's up to you.


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