Ingredients
- 500 g All-purpose Flour
- 10 g Brewer’s yeast
- 300 ml Water
- 2-3 Tablespoons Organic Extra Virgin Olive Oil
- 100 g Whole Bella di Cerignola Olives, pitted and halved
- 1-2 Sprigs Fresh rosemary
- Salt and pepper, to taste
Instructions
Prepare the Yeast:
1. Dissolve the brewer’s yeast in warm water.
Make the Dough:
2. In a bowl, mix the flour, water with yeast, and a bit of Organic Extra Virgin Olive Oil.
3. Knead until you obtain a smooth dough.
Let the Dough Rise:
4. Cover the dough and let it rise for about 2 hours until it doubles in size.
Prepare the Focaccia:
5. Preheat the oven to 200°C (390°F).
6. Spread the dough onto an oiled baking sheet.
7. Distribute the halved Whole Bella di Cerignola Olives and fresh rosemary on top.
8. Drizzle with olive oil and sprinkle with coarse salt.
Bake:
9. Bake in the preheated oven for about 20-25 minutes, or until the focaccia is golden and cooked through.
— Preparation Time: 15 minutes
— Baking Time: 20-25 minutes
