FOCACCIA LOCATELLI


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

Serves: 8-12

Ingredients

basic focaccia

  • 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

topping

  • 3 cups cerry tomatoes
  • 1 cup black or green olives
  • 2 ounces tepid water
  • 2 ounces extra virgin olive oil
  • 1 tablespoon sea salt
In This Recipe

Directions

  1. Mix all the ingredients for the topping in a bowl with a fork to emulsifying them.
  2. 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.
  3. 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.
  4. Prehetated oven at 425F°. Cook for around 25-30 minutes, until the focaccia is crisp and golden on top and soft in the middle.
  5. Remove from pan and let cool on rack.

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Reviews (5) Questions (0)

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.
 
Author Comment
Marica B. June 19, 2011
/Users/Marica/Desktop/3-150x150.jpg
 
Author Comment
Marica B. June 19, 2011
here the photos...http://www.cookingwithmarica.net/2011/05/13/focaccia-locatelli/<br />