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🍽️ Crispy Focaccia with Rosemary, Olives, and Lemon

191 kcal · 30 min · 4 servings

Ingredients

• 0.5 cube yeast
• 400 g flour (and some flour for the work surface)
• coarse sea salt
• 70 ml olive oil
• 4 sprigs rosemary
• 0.5 organic lemon
• 200 g pitted black olives

Instructions

1. 1. Dissolve the yeast in a bowl in 200 ml of lukewarm water.
2. 2. Mix the flour with 1/2 tsp of salt in a separate bowl.
3. 3. Add the yeast-water mixture and 50 ml of olive oil to the flour mixture.
4. 4. Knead everything into a smooth dough.
5. 5. Let the dough rise covered in a warm place for approx. 45 minutes until it has doubled in size.
6. 6. Wash the rosemary and shake it dry.
7. 7. Pluck the rosemary needles from the stems.
8. 8. Rinse the lemon half thoroughly with hot water and pat it dry.
9. 9. Grate the lemon zest finely.
10. 10. Knead the dough well again on a floured work surface.
11. 11. Divide the dough into three parts and roll each into a flatbread with approx. 20 cm diameter.
12. 12. Place the flatbreads on a baking sheet lined with baking paper.
13. 13. Press the olives slightly into the dough.
14. 14. Sprinkle the rosemary and lemon zest over the top.
15. 15. Drizzle the flatbreads with the remaining olive oil.
16. 16. Sprinkle sea salt over the top.
17. 17. Let the flatbreads rise covered for another approx. 15 minutes.
18. 18. Preheat the oven to 220 °C (convection 200 °C; gas: setting 3–4).
19. 19. Bake the focaccia for approx. 25–30 minutes until golden brown.

Nutrition per serving

• kcal: 191
• Protein: 4 g · Fett/Fat: 8 g · Carbs: 25 g