Olive Focaccia

Olive Focaccia

Serves : 4
Prep time : 30 min
Rest : 5 hours + 20 min
Cook time : 20 min

Ingredients

For the dough

  • 3 2/3 cups flour
  • 25 mL (5 tsp.) yeast 
  • 5 mL (1 teaspoon) sugar
  • 500 mL (2 cups) warm water
  • 10 mL (2 teaspoons) coarse salt   
  • 60 mL (4 tbsp.) La Belle Excuse olive oil

 

For the topping

  • 60 mL (4 tbsp.) La Belle Excuse olive oil
  • 500 mL (2 cups) Kalamata olives
  • 6 mils (1.25 tsp.) coarse salt
  • 5 mils (1 tsp.) basil
  • 4 mils (1 tsp.) thyme
  • 4 mils (0.75 tsp.) ground pepper
  • Nasturtium leaves and flowers

Steps

  1. After mixing the flour, yeast and sugar, gradually add the water and mix.
  2. Knead the dough and let it rest for 10 minutes before adding the salt.
  3. Pour 30 ml of La Belle excuse green olive oil into a large bowl and place the dough in it.
  4. Dip your fingers into the dough creating little dimples and then pour in the olive oil.
  5. Cover and let sit for 5 hours.
  6. Place dough in a well-oiled baking dish, garnish with Kalamata olives, fleur de sel, garlic and herbs and let rest uncovered for 20 minutes.
  7. Drizzle with olive oil before baking the focaccia at 500°F for 20 minutes. 
  8. Let cool in the pan for 5 minutes.
  9. Turn out of the pan and let cool on a wire rack for 30 minutes.
  10. Enjoy!

Plus de recettes

voir d'autres recettes