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.
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
- In a large bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.
- Stir in the olive oil, salt, and flour until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a greased 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).
- Punch down the dough and transfer it to a greased baking sheet, pressing it out to fit the pan.
- Press the olives and rosemary into the dough, drizzle with olive oil, and sprinkle with 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
- 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