rosemary and olives focaccia

focaccia romero y aceitunas ingr focaccia romero y aceitunas

  • 100 gr flour
  • 1 gr active dry yeast
  • 75 ml warm water
  • 2 tbsp olive oil
  • 18 gr black olives
  • 1 tsp rosemary
  • salt

1 agua harina levadura 2 bola 3 tapar

Prepare the dough with flour, salt, yeast and water, and let it rest for 30 minutes covered with a damp cloth.

4 aceite 5 bola 6 tapar

Then, make a hole in the middle and pour oil. Knead it and let it rest for 2 hours with a damp cloth. Preheat the oven to 220°C.

7 bola crecida 8 picar aceitunas 9 bola 

Press lightly the dough to remove the air. Chop olives and add them to the dough.

10 tapar 11 estirar 

Let it rest 10 minutes and, then, stretch it.

12 agujeros 13 untar aceite 14 aceite

Place it in a baking pan. Spread oil on it. Make holes in the dough. Sprinkle with rosemary and salt over it and bake it for 30 or 35 minutes.

16 hornear

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Thank you.