Minifocaccia with olives

Name: minifocaccia with olives
Cook time: 60 min
Total time: 70 min
Yield: 16
Cuisine: Italian
Ingredients: 125 g white bread mix; 25 g black olives without pit finely chopped; 2 twigs rosemary; 2 tablespoons (olive oil; 25 g green olives without seeds in slices; (sea salt; baking flour to pollinate

A tasty Italian recipe. The vegetarian appetizer contains the following ingredients: white bread mix, black olives without pit (finely chopped), rosemary, (olive) oil, green olives without seeds (in slices), (sea) salt and flour to pollinate.

Ingredients

Kitchen Stuff

baking paper

Directions

In bowl bread mix with 3/4 dl lukewarm water and black olives knead to elastic dough according to directions on packaging.
Cover the dough in a warm place for approx.
40 minutes.
Then preheat the oven to 225 ° C.
Rosemary needles from twigs.
Grease the baking sheet with parchment paper.
Spread dough into 16 equal balls.
Sprinkle the worktop with flour and roll out very thinly to rounds of approx.
5 cm.
Place rounds on baking sheet and thinly coat with oil.
Place slices of green olives on them.
Sprinkle salt and rosemary over it.
Fry in the middle of oven focaccia in approx.
8 minutes until crispy and slightly brown.
Allow to cool on a grid..