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Focaccia with Olives

Traditional focaccia (without sugar!) – to be served as an appetizer or small snack.


  • 300g flour
  • 1/2 tsp salt
  • 30g fresh yeast
  • 150 ml warm water
  • 4 tbs olive oil
  • 1 twig rosemary
  • 100g black olives, pitted


In a bowl mix the flour with the salt, make a well in the middle an add the dissolved (in warm water) fresh yeast. Add 2 Tbs olive oil and knead it well into a smooth and elastic dough. Cover with a damp kitchen cloth and let it rise to its double size, about 45 minutes.

Coat a sheet pan with a little olive oil.

Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about ¾ cm (½-inch) thick. Lay the flattened dough on the pan. With your fingers form some pits in intervals of of 4 cm (1 ½-inch). Let rest for another 15 minutes.

Preheat the oven to 210°C (410°F).

Sprinkle the dough with coarsely chopped rosemary and black olives, cut into halves, and lightly drizzle 2 tbs olive oil on top. Bake for 10 minutes. Serve while still warm, cut into pieces.

Tip: use spelt flour or even whole spelt four

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