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.

Focaccia Me Elies Kai Rodochino (olive And Rosemary Focaccia)

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

  1. In a large bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.
  2. Stir in the flour, olive oil, and salt until a dough forms.
  3. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
  4. Place the dough in an oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour.
  5. Preheat the oven to 425°F (220°C) and press the dough into a greased baking sheet.
  6. Poke the dough with your fingers to create dimples, then top with olives, rosemary, and a sprinkle of coarse sea salt.
  7. Bake for 20-25 minutes until golden brown.
  8. 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