Focaccia is a very popular type of bread in Italy whose name itself means "loaf." This typical Italian product is often served accompany various dishes or sausages, but can also be eaten alone. Although there is a basic focaccia recipe that includes aromatic herbs, olives and olive oil, there are many other ways of making focaccia, whether it be with olives, onions, tomatoes or bacon, among many others.
Focaccia is very easy to prepare and makes for a good snack, side dish or appetizer. Here's how to make a traditional olive focaccia:
The first step is to dissolve the yeast in about 100 ml of water. Place the flour and salt together in a bowl with a hole in the center through which the water can drain.
Mix the ingredients to form a soft dough and leave to stand for 30 minutes covered with a cloth. Then, add olive oil, white wine and the remaining water and mix again until the dough is soft and almost sticky.
Place the dough on a lightly floured surface and knead for about 10 minutes, until it is smooth and elastic. Towards the end of mixing, add the olives and a tablespoon of thyme leaves.
Place the dough in an oiled bowl and cover with a tea towel. Ferment between an hour and a half to two hours, until it has doubled in size.
Stretch the dough on a lightly floured surface to form a circle of about 24 cm in diameter and 1 cm thick. Place it on a greased baking sheet and cover with a tea towel. Leave it to ferment for another hour or so, until doubled in size.
Squeeze the surface of the dough gently with your fingertips to make holes approximately one centimeter deep. Sprinkle oregano and the rest of the olives and thyme (or fresh rosemary).
Preheat the oven to 200 ° C and bake the dough for 30 minutes until the bread is golden in color. Sprinkle with a little oil and let cool.
You're easy and delicious loaf is ready to be eaten. Give it a try!