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Focaccia with olives
Italian bread of flour, salt and yeast with olive oil, olives and Italian herbs
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Ingredients
Directions
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Mix the flour, salt, yeast, oil and hand-warm water in a large bowl.
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Sprinkle the worktop with oil and knead the dough in 8 min. To a lightly sticky and elastic dough.
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Sprinkle your worktop in between with some oil as the dough sticks. The dough should be a bit wet and sticky.
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Grease the large bowl and put the dough in it. Cover with a clean tea towel for 1 hour in a warm, draft-free place, until it has doubled in volume.
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In the meantime, preheat the oven to 220 ° C. Cut the olives into rings.
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Line a baking sheet with baking paper and drizzle with the oil.
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Remove the dough from the bowl and place on the baking sheet. Carefully stretch to a piece of 15 x 30 cm and 1½ cm thick.
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Prick holes in the dough with your finger (almost to the bottom).
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Sprinkle the dough with the oil, sea salt, Italian herbs and olives.
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Fry the focaccia in the middle of the oven for about 25 minutes until golden brown and done. Serve immediately.
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Nutrition
350Calories
Sodium28% DV680mg
Fat22% DV14g
Protein18% DV9g
Carbs15% DV45g
Fiber12% DV3g
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