Who hasn't made a delicious focaccia? One morning you wake up and hear the birds singing, and you decide, yes, it's the perfect day for focaccia.
This is what fairy tales say. In reality, those who wake up in the morning thinking about making focaccia probably have to feed a family of six. In any case, today we've decided to revive a classic from the kitchens of... someone (your grandmothers, your uncles, maybe a talented nephew or niece): olive focaccia.
Focaccia rising times
Without further ado, let's get serious. If you've never made focaccia before, we'll explain how to make the dough. You should know that there are two ways to let it rise: leave it in the refrigerator for a whole day, or let it rise at room temperature. In the first case, the dough will reach the optimal temperature to double in size within three hours. In the second case, it will take between five and six hours to double in size: it depends greatly on the outside temperature and therefore the season in which you're making this recipe.
Difficulty: harder said than done
Cost: negligible
Preparation time: about twenty minutes
Cooking time: always twenty minutes
Dough resting : six hours
Suggested baking tray: 30x40 cm
Ingredients for six servings:
- 500 g flour 0
- 500 g water
- 5/10 g sugar
- 2 g brewer's yeast
- 50 g extra virgin olive oil
- 100 g green olives
- Salt to taste and coarse salt
Preparing the olive focaccia
- Whether you use a mixer or make the dough by hand, take the flour, brewer's yeast, sugar, and at least 300 g of water and mix. The result should be a rough dough, which has absorbed all the water and salt needed. After a little time and effort, you'll have a smooth, lump-free dough. Elastic and compact, leaving no lumps behind.
- Now you need to add the oil: continue working the dough until it is completely absorbed.
- Shape the dough into a round shape and let it rise in a greased bowl. Cover with plastic wrap. Now decide whether to let it rise in the refrigerator or at room temperature.
- When the dough has risen, it's time to take Your 30x40 cm Mamù baking pan. Grease it with oil, place the dough in it, and gently spread it out. Now is the time to decide if you need to let it rise a little longer: if you can't cover the entire pan, wait a quarter of an hour and then try again.
- Once the pan is ready, you can let it rest for a few more minutes. Then, poke holes in the dough with your fingertips or a fork.
- Prepare a solution of water, oil, and salt and spread it over the entire surface. Now, it's time for the second rising: wait an hour with a lot of patience.
- Finally, add the green olives to the surface. Gently press them into the batter. Add a little salt, too.
- Now you can bake it at 200 degrees for about twenty minutes. When it's nice and golden, it's ready to be baked.
