Focaccia with olives

Name: focaccia with olives
Cook time: 20 min
Total time: 105 min
Yield: 4
Cuisine: Italian
Ingredients: 250 g wheat flour; 5 g salt; 7 g dried yeast bag; 4 el traditional olive oil; 180 ml tap water handwarm; 50 g Kalamata olives without pit; tl coarse sea salt; el dried Italian herbs

Italian bread of flour, salt and yeast with olive oil, olives and Italian herbs

Ingredients

Directions

Mix the flour, salt, yeast, oil and hand-warm water in a large bowl.
Sprinkle the worktop with oil and knead the dough in 8 min. To a lightly sticky and elastic dough.
Sprinkle your worktop in between with some oil as the dough sticks. The dough should be a bit wet and sticky.
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.
In the meantime, preheat the oven to 220 ° C. Cut the olives into rings.
Line a baking sheet with baking paper and drizzle with the oil.
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.
Prick holes in the dough with your finger (almost to the bottom).
Sprinkle the dough with the oil, sea salt, Italian herbs and olives.
Fry the focaccia in the middle of the oven for about 25 minutes until golden brown and done. Serve immediately.