Olive Focaccia

One of my kids' favourite snack when they get home from school is a nice piece of freshly baked focaccia. I don't usually measure the ingredients, but the flour/water ratio is about 500 g of flour for 300 ml of water, plus a pinch of salt and 2 tsp of dried yeast granules and a pinch of sugar (this yeast dose is good up to 1 kg of flour. I made a dough.

While the dough was rising I cleaned the pantry and found a jar of the olives I marinated last year. They were still good, small (I picked them from a friend's tree) but very tasty.

If you like to know how to preserve your own olives go to the

SOME OF MY RECIPES THAT HAVE BEEN PUBLISHED IN FOOD AND LIFESTYLE MAGAZINES section on the sidebar of this blog, and click Preserving Olives.

First I needed to remove the stones, which I did with a knife. At first I did this over the jar, but it was messy and I wasted too much oil, so I drained a few olives (over the jar) little by little and then I cut the flesh off the stones.

I added the olives to the risen dough and mixed.

Then I left the dough to rise for a second time (I cannot give you exact times because I was mopping the house and making this focaccia at the same time... maybe 1 hour the first time and then 45 minutes?

I rolled the dough and resumed mopping (and you can see the mop in the picture!!!!) for other 30 minutes.

Then I made some little 'craters' with my fingers and added some olive oil from the olives' jar. I sprinkled with some rock salt on top.

Baked for about 30 minutes at 200 °C, and when the kids came home they smelled it immediately!!! Yum!!!!

Photos by Alessandra Zecchini©