Focaccia Me Elies Kai Rodochino (olive And Rosemary Focaccia)
Focaccia me Elies kai Rodochino, or Olive and Rosemary Focaccia, is a traditional dish from the Ionian Islands, known for its flavorful and aromatic ingredients. This savory bread is perfect for serving as an appetizer or alongside a main course.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet active dry yeast
- 1 1/4 cups warm water
- 1/4 cup extra virgin olive oil
- 1 tsp salt
- 1/2 cup pitted Kalamata olives, halved
- 2 tbsp fresh rosemary, chopped
- Coarse sea salt, for sprinkling
Instructions
- In a large bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.
- Stir in the flour, olive oil, and salt until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour.
- Preheat the oven to 425°F (220°C) and press the dough into a greased baking sheet.
- Poke the dough with your fingers to create dimples, then top with olives, rosemary, and a sprinkle of coarse sea salt.
- Bake for 20-25 minutes until golden brown.
- Let the focaccia cool slightly before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 7g
Supplies
Baking sheet Mixing bowl Measuring cups and spoons Kitchen towel
Tools
Oven Knife
Serving suggestions
Serve the Olive and Rosemary Focaccia warm, accompanied by a selection of Mediterranean dips such as hummus, tzatziki, and baba ganoush.
Tips & tricks
For an extra burst of flavor, drizzle the baked focaccia with a touch of balsamic glaze before serving.
Cost
$8