- 21 g
- fresh yeast (1/2 cube)
- 1 tsp.
- 500 g
- 1 tsp.
- 4 tbsp.
- olive oil
- 350 ml
- lukewarm water
- a little
- dried tomatoes
- black olives
- 1 sprig
Crumble the 20 g of fresh yeast and dissolve it in 350 ml of lukewarm water with 1 tbsp. of sugar.
Put the yeast mixture into your mixing bowl with 500 g of flour, 2 tsp. salt and 2 tbsp. olive oil. Use a hand mixer with a dough hook attachment to knead it all into a smooth dough.
Cover the dough and let it prove for 30 minutes in a warm place (+/- 30-).
Remove the dough
Put these into your oval baking moulds and drizzle each one with 1 tbsp. olive oil.
Depending on your preference, you can top your focaccias with e.g. thinly cut onion rings, dried or fresh tomatoes, pitted olives or rosemary.
Bake in the oven at 200 - top and bottom heat (180 - fan assisted, gas mark 4)
on the middle shelf for 20-25 minutes until golden brown.