Pugliese Olive Focaccia

Pugliese Olive Focaccia is a traditional Italian bread that originates from the Puglia region. This savory and aromatic bread is perfect for serving as an appetizer or alongside a meal.

Pugliese Olive Focaccia

Ingredients

  • 2 cups all-purpose flour
  • 1 packet active dry yeast
  • 1 cup warm water
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 cup pitted black olives, sliced
  • 1 tablespoon fresh rosemary, chopped

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 olive oil, salt, and flour 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 a greased 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).
  6. Punch down the dough and transfer it to a greased baking sheet, pressing it out to fit the pan.
  7. Press the olives and rosemary into the dough, drizzle with olive oil, and sprinkle with sea salt.
  8. Bake for 20-25 minutes until golden brown.
  9. 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
25g
Protein
4g
Fat
10g

Supplies

Baking sheet Mixing bowl Measuring cups and spoons Kitchen towel

Tools

Oven Knife

Serving suggestions

Serve the Pugliese Olive Focaccia warm with a drizzle of balsamic glaze for a delightful appetizer or side dish.

Tips & tricks

For an extra flavor boost, sprinkle the focaccia with grated Parmesan cheese before baking.

Cost

$8