Focaccia with mushrooms, tomatoes, broccoli and black olives 

Hello everyone for one of my usual Saturday dinners (the one after Christmas) with my wife, I made this focaccia... really soft inside and crunchy outside! Too bad I couldn't eat it at the time, but only because I was weighed down by the lunches and dinners of the (Christmas) period! The next day it was still good, although I decided to heat it in the microwave in order to hurry up!

I hope you had a Merry Christmas and that the new year (2023) will be different or, at least, better (for everyone, of course!) than the one we are about to say goodbye (forever)! I think that life is always beautiful and that we must always treasure what it offers us, for better or for worse. The important thing is to know how to grasp the positive sides because the latter always exists... You just need to know how to feel inside yourself and know how to go beyond what is there! 🙂

How many times do you want a focaccia but don't have time to let it rise? Try this quick focaccia with tomatoes, mushrooms,  broccoli  and olives, an exquisite focaccia, immediately to bake and without long leavening, in fact it will rise directly in the oven. I seasoned it with  oil, which I love on pizzas and focaccia, and black olives. Obviously, as always, I sprinkled with oregano, an inevitable spice.

Focaccia dough

Flour (125 grams)

Re-milled durum wheat semolina (125 grams)

Brewer's yeast 

Water (little to dissolve the brewer's yeast and just enough for the dough)

Extra virgin olive oil (just enough)

Fine salt (just enough)

Filling

Black olives (just enough)

Mushrooms, tomatoes, broccoli (just enough)

Emulsion

Extra virgin olive oil

Water

Coarse salt and oregano

Procedure

In a bowl, I mixed 125 grams of flour with 125 grams of re-milled durum wheat semolina. I added the brewer's yeast (a piece because I can't stand to feel the yeast flavor after cooking!) dissolved in a little water, the extra virgin olive oil, the water (just enough) and the fine salt. 😉 When the dough becomes compact and homogeneous, I kneaded it for about 10 minutes. I sprinkled the dough with extra virgin olive oil and let it rest for 8 hours in the bowl (the same where I made the dough), covered with film, put it in the oven off and, if you want, with the light on. After that, I preheated the oven to the maximum temperature. I added the leavened dough to the filling, composed of black olives, mushrooms, broccoli and tomatoes, all cut (with a knife) into small pieces. The doses I had prepared, as far as I was concerned, were more than enough, so the remaining part I used to decorate the surface of the focaccia. If I hadn't done this last step, I would have dusted the surface with oregano. I spread with my hands the stuffed dough in the previously oiled pan (with extra virgin olive oil). Subsequently, I garnished the top with the advanced filling and I made a slight pressure on the black olives and tomatoes. I poured the emulsion made of extra virgin olive oil and water to the surface. Finally, I baked, on a grid, in the shelf under the central one, in static mode, for about 25-30 minutes. If the base of the focaccia is undercooked compared to the surface, cover (as I did) with a sheet of aluminum foil and place the pan in the lowest shelf of the oven. Adjust according to the cooking, so I advise you to pay attention during the stay in the oven of your focaccia. I then baked it, I cut it into slices and I served it. Freshly made and very hot is really good! Like my partner would say! 😉