Rosemary and olive focaccia

Starters and Appetizers

Início Recipes Rosemary and olive focaccia

Rosemary and olive focaccia, a very moist focaccia on the inside, super delicious and simple to prepare

Ingredients

520g wheat flour
1 teaspoon salt
2 teaspoons baker's yeast
3 tbsp olive oil

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300ml warm water
2 cloves garlic
Rosemary, to taste
Lemon zest, to taste
2 teaspoons olive oil

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Green olives, to taste

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Salt, to taste

Preparation Method

Mix the flour with the salt and baker’s yeast. Make a well in the centre and add the olive oil and warm water. Mix well until you have a homogeneous dough.
Sprinkle the worktop with flour and place the dough on it. Knead for 10 minutes.
Shape the dough into a ball and place in a clean bowl previously greased with olive oil. Cover and leave to rise for 1 hour or until doubled in size.
Meanwhile, chop the 2 cloves of garlic and place in a bowl. Add chopped rosemary to taste, lemon zest and 2 teaspoons of olive oil. Mix well and set aside.
Put 4 tablespoons of olive oil on a baking tray and spread it out well.
Place the risen dough on the baking tray and spread it gently with your fingers to the edges of the tray. Cover and leave to rise for another 30 minutes.
Make small holes in the dough with your fingers, spread the olives over and drizzle with the vinaigrette. If necessary, grease with a brush.
Finally, season with a little salt and bake at 200ºC for 18 to 20 minutes.
Garnish with rosemary before slicing and serving.

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