Make Ahead

FOCACCIA LOCATELLI

Name: FOCACCIA LOCATELLI
Yield: Serves 8-12
Cuisine: Italian
Ingredients: 2 cups whole wheet flour; 2 cups manitoba flour; 1 ounce dried yeast; 1 cup tepid water; 2 tablespoons extravergine olive oil; 1 teaspoon salt; 3 cups cerry tomatoes; 1 cup black or green olives; 2 ounces tepid water; 2 ounces extra virgin olive oil; 1 tablespoon sea salt

by: Marica Bochicchio

June 19, 2011

0 Ratings

Serves 8-12

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Author Notes

IT'S A RECEPE FROM AN ITALIAN CHEF LIVING IN LONDON AND WORKING IN HIS RESTAURANT IN COVENT GARDEN. IT'S VERY EASY TO DO AND ALWAYS A SUCCESS... TRY AND TELL ME!!! —Marica Bochicchio

What You'll Need

Ingredients

Directions

Mix all the ingredients for the topping in a bowl with a fork to emulsifying them.
In a large bowl mix flour and salt, put the oil in the center and yeast dissolved in water, mix well with a spoon, covering the bowl with a cloth for 10 minutes.
Greese a baking pan rectangular (Inches13x9x2) and pour the mixture. Adds the mix topping and push with your fingers the tomatoes and olives. Leave for other 30 minutes.
Prehetated oven at 425F°. Cook for around 25-30 minutes, until the focaccia is crisp and golden on top and soft in the middle.
Remove from pan and let cool on rack.

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5 Reviews

Elida August 4, 2015

there must be something wrong with the recipe...the hydration is only 25% of water to flour, which is unheard of for a focaccia, should be at least 75-80%. The amount of instant yeast is also huge...I made the recipe as it was written...and it didn't come out well at all...

Sagegreen June 19, 2011

I have never tried Manitoba flour, but this recipe makes me want to hunt some down. Thanks for posting this.

Sagegreen June 19, 2011

I uploaded one of your photos for this site for you.

Marica B. June 19, 2011

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