This focaccia with olives it’s a bomb. we made with Cristian Ratkovic of the Clèa pastry shop in Milan. Try it and it will become your favorite recipe.
Ingrediants
- 300 g of W300 flour
- 100 g of re-milled semolina
- 220 g of water (plus brine)
- 10 g of brewer’s yeast
- 30 g of extra virgin olive oil
- 30 g of butter
- 12 g of salt (plus brine)
- mixed green and black pitted olives
There focaccia with olives it is a simple but very appetizing version of the classic white focaccia. The recipe we propose is by Cristian Ratkovic of the Clèa pastry shop in Milan.
It involves a mix of wheat flour And durum wheat flour and a couple of generous handfuls of green and black olives. Choose one for dough strong flour, W300 in our case, can develop good gluten mesh and absorb a high percentage of liquids. Features that make it particularly suitable for leavening.
There focaccia with olives, which we suggest to taste at room temperature, is perfect for aperitif with friends, a brunch or a super snack tasty and genuine.
If you want to try your hand at preparing others stuffed buns among the many proposals of the Cucchiaio you will also find the exquisite Focaccia with pumpkin, red onion and black olives and the very rich Focaccia alla parmigiana di melanzane a true triumph of flavors.
OTHER TASTY RECIPES: Focaccia with olives, walnuts and thyme; Bari-style focaccia bread; Focaccia with honey di sulla with hazelnuts and spices; Onion focaccia with raw ham and stracchino
How to prepare: Focaccia with olives
- Execution
- average
- Preparation time
- 30 min
- Cooking time
-
40 min
- Rising time
-
3h
- Portions
-
4
- Total time
-
4h and 10 min
How to prepare: Focaccia with olives
To make the focaccia with olives, start collecting the flour, semolina, salt and fresh brewer’s yeast dissolved in the water in the mixer bowl. Knead with the k hook so that the powders completely absorb the liquid. When the dough comes off the walls, add the oil and the soft butter, continuing to knead until they are perfectly incorporated. (You can add just oil if you prefer, but the vegetable fat-only dough will stay slightly drier in cooking.)
Cover the dough and let it rise for about an hour, or at least until doubled. After the necessary time, resume the dough and roll it out on a sheet of baking paper sprinkled with brushed oil. Transfer it to the pan (ours had a size of 30×40 centimeters, for a dough of about 700g). With your fingertips, apply a little pressure on the surface of the dough in order to create the characteristic “holes”. Grease generously with extra virgin olive oil, cover with cling film and let rise again until doubled. Then wet the focaccia with olives with a brine prepared with a small glass of warm water and two pinches of salt.
Then complete with the olives. Transfer the pan to the preheated oven at 220 ° – 230 ° and cook for about 20 minutes or in any case until the surface is golden. You can also check the cooking status of the base by lifting with a fork. Remove the focaccia with olives from the oven and serve immediately.
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