Focaccia with olives 

The focaccia, also called ''schiacciata'', is an extremely versatile leavened product and ideal for a quick and delicious meal. It is a mixture of flour, yeast and salt, to be enriched with ingredients of various types. Focaccia can replace bread and accompany cold cuts, cheeses or vegetables on the table. But it can also be consumed alone, perhaps for a snack outside the home. There are many versions to experiment: I want to offer you a particular variant, which draws from the rich heritage of the Campania region: the focaccia with olives. The focaccia with olives is ideal for a rustic appetizer or to enrich a buffet. Here is the recipe and some useful tips.

Ideal to accompany an appetizer or to enrich a buffet if reduced to squares, in fact, the focaccia with olives is always an excellent idea. It starts from a classic base for focaccia and enriches the surface with oil and pitted olives in small pieces. The result is really good and delicious to present to your guests. Let's see, then, together how to prepare an excellent focaccia with olives and some useful tips for a perfect result that will please everyone.

Ingredients

350 gr of flour 

10 gr of brewer's yeast

1 teaspoon salt

150 ml sparkling water

150 ml water

5 tablespoons extra virgin olive oil

150 gr olives 

coarse salt and rosemary

Preparation

To begin with, place the flour in a bowl and pour the natural water just warm, after having dissolved the yeast inside. Knead and, in the meantime, add the sparkling water. When the dough begins to become elastic, add a tablespoon of salt and two tablespoons of oil and knead a little more. At this point cover with a film and let rise for an hour and a half. Take the olives and dry them a little with absorbent paper, then add them to the dough, keeping a part for the garnish of the focaccia. Grease a 30 cm baking tray with extra virgin olive oil and roll out the dough. Brush with two tablespoons of oil and cover with coarse salt and rosemary and the remaining olives. Let rise for another 30 minutes. Cook your focaccia with olives in a hot oven at 200°C for 25 minutes. Cut into wedges and serve on the table to amaze relatives and friends!

Tip

Once ready, you just have to take it out of the oven and leave it aside to cool and divide it into squares if you serve it as an appetizer. If you wish, however, you can also consume it hot. However, it will also be very good to bring to the table to accompany rustic appetizers of various kinds.