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🍽️ Crispy Focaccia with Olives and Rosemary

1318 kcal · 30 min · 4 servings

Ingredients

• 3 tbsp black, pitted olives
• 3 tbsp green, pitted olives
• 2 sprigs rosemary
• 1 cube fresh yeast (42 g)
• 500 g flour
• 1 tsp salt
• 50 ml olive oil
• flour (for the work surface)
• sea salt
• 2 tbsp olive oil (for drizzling)

Instructions

1. 1. Drain the olives well in a sieve.
2. 2. Slice the olives into thin rounds.
3. 3. Rinse the rosemary sprigs under running water.
4. 4. Shake them dry.
5. 5. Strip the small needles from the rosemary sprigs.
6. 6. Dissolve the yeast in 250 ml of lukewarm water.
7. 7. Mix the flour with the salt in a large bowl.
8. 8. Make a well in the center of the flour mixture.
9. 9. Pour the yeast water and the oil into the well.
10. 10. Knead all ingredients together by hand until you have a smooth dough.
11. 11. Sprinkle some flour on your work surface.
12. 12. Knead the dough vigorously there for 10 minutes.
13. 13. Cover the dough.
14. 14. Let the dough rise in a warm place for 1 hour.
15. 15. Preheat the oven to 200°C top and bottom heat.
16. 16. Divide the dough into two equal portions.
17. 17. Sprinkle some flour on the work surface.
18. 18. Roll each portion into a thin flatbread.
19. 19. Top the flatbreads with the olive slices.
20. 20. Sprinkle the rosemary needles over them.
21. 21. Sprinkle the focaccia with sea salt.
22. 22. Drizzle some olive oil over it.
23. 23. Bake the focaccia in the preheated oven for 20 to 25 minutes until golden yellow.
24. 24. Take the focaccia out of the oven.
25. 25. Cut it into pieces.
26. 26. Serve the focaccia immediately.

Nutrition per serving

• kcal: 1318
• Protein: 34 g · Fett/Fat: 44 g · Carbs: 194 g