- 500 gr flour
- 100 gr Odori e Sapori di Puglia pressed olives
Melt the yeast in 100 ml of water and add 50 gr of flour and a spoon of sugar. Stir, cover and let it rest for about 30 minutes. Pour the flour on a pastryboard, make a will in it and place the raised block of dough in the middle, with water (150 ml) and salt. Carve the block and let it raise again.
Dice the pressed olives and spread them on the focaccine. Roll the dough out and let it raised for 30 minutes. reheat the oven to 220 °C and bake it for 20 minutes after having spread some extra virgin olive oil.