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
Continue After Advertisement
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
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.
See what other Food52ers are saying.