Olive focaccine: the recipe to prepare them at home soft and fragrant

How to prepare olive focaccia

Step 1

In a bowl, mix the flour with the fresh brewer’s yeast, the milk and the water1 and stir with the spatula.

step 2

When the dough begins to form, work it with your hands2. Cover the bowl with a towel and let it rest for 10 minutes.

step 3

Add the salt to the dough and knead it again to absorb it. Cover the bowl with cling film3and let the dough rise for 2 hours until it has doubled in volume.

Step 4

Divide the dough into small loaves (about 150g each). Fold them on themselves and seal well at the bottom to seal4.

Step 5

Transfer them to baking paper5, cover with a cloth and let rise for 40 minutes.

Step 6

Once the time is up, press on the breads with your fingers to crush them and create bubbles6.

Step 7

Add a splash of oil to the baking tray lined with baking paper and place the scones in it. Cover with a cloth and leave to rest for 10 minutes.

Step 8

Dilute 70 ml olive oil with 35 ml water and add salt8.

Step 9

Brush the focaccias with the oil and scatter the olives on top, crushing them lightly with your hands to adhere them to the dough9.

Step 10

Cook in a static oven at 180 °C for 20-25 minutes. The olive focaccias are ready10.

storage
You can store the olive focaccias in a tightly sealed food bag at room temperature for three days . Reheat them in the oven for a few minutes before enjoying.