Light, crispy ... And absolutely tasty! This is the focaccia with European olives. A typical recipe of the Mediterranean, with the unmistakable taste of Hojiblanca olives. You can use the variety that you like the most to give it your personal touch, they are all delicious! What are you waiting for? Get your hands on the dough!
• 200 gr pitted Hojiblanca black olives
• 450 gr bread flour
• 150 ml water
• 90 ml olive oil
• 25 gr baking powder
• 1 tbs salt
• 1 tbs sugar
• Fresh Rosemary
• Coarse salt
Set the oven temperature until 180ºC.
Add the baking powder, warm water and the olive oil in a bowl.
Blend with a whisk until the baking powder dissolves. Include the flour, sugar and salt. Mix it all until getting a workable dough.
Work with the dough to make a ball and set aside in a cold and damp place covered with a cloth for 1 hour.
Roll the dough and give it a focaccia shape over a floured surface. Let rise again and when it makes double, add the Spanish olives above the dough and the rosemary and the coarse salt over it.
Place the focaccia into the oven up to 180º for 15 minutes.
Cut it into portions and serve.