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🍽️ Crispy Focaccia with Olives and Rosemary

2230 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 0.5 tsp salt
• 0.5 cube yeast
• 50 ml olive oil
• 40 g black olives (pitted)
• 1 tbsp rosemary (freshly chopped)
• 2 tbsp olive oil
• butter (for the baking sheet)
• flour (for the work surface)
• sea salt

Instructions

1. 1. Stir the yeast into 200 milliliters of lukewarm water in a small bowl.
2. 2. Mix the flour with the salt in a large bowl.
3. 3. Add the yeast mixture and the olive oil to the flour.
4. 4. Knead everything into a smooth dough using the dough hooks of an electric hand mixer.
5. 5. Let the dough rise, covered, in a warm place for about 45 minutes.
6. 6. Work the dough again on a lightly floured work surface.
7. 7. Slice the olives into thin strips.
8. 8. Knead the olive strips and the rosemary thoroughly into the dough.
9. 9. Roll the dough into a round flatbread with a diameter of about 30 centimeters.
10. 10. Place the flatbread on a greased baking sheet.
11. 11. Press indentations into the surface of the dough using a small spoon.
12. 12. Prick the surface several times with a fork.
13. 13. Brush the dough generously with olive oil.
14. 14. Sprinkle some coarse sea salt over it.
15. 15. Let the flatbread rise, covered, for another 15 minutes.
16. 16. Preheat the oven to 200 degrees (conventional or fan-assisted, middle rack).
17. 17. Bake the focaccia for about 25 minutes until golden brown.

Nutrition per serving

• kcal: 2230
• Protein: 50 g · Fett/Fat: 88 g · Carbs: 308 g