Focaccia with rosemary and olives

Wonderful flavours!


For one Focaccia
1- Mix 10 gr of baker’s yeast with about 100 ml of warm water.
2- Meanwhile, place one and half cup of sifted flour in a bowl along with a teaspoon of salt and a tablespoon of brown sugar. Mix well.
3- Add the liquid with the yeast and work the dough. Add flour if need be. Work it until it no longer sticks to your fingers and some more. Leave in the bowl and cover with a wet towel. Let it stand for an hour. It will almost triple in volume.
4- Spread the dough on a baking pan and sprinkle with whatever your heart desires from tomatoes to garlic to herbs to fresh fruits! I used fresh rosemary, garlic, Kalamata olives, Parmiggiano and… at the last minute at the insistence of my seven year old, small tomatoes.


5- Place in the oven at 200º C for 20 minutes. Enjoy accompanied by a green salad.


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