Focaccia with Olives

Ingredients:

Focaccia dough

• 2½ cup (11oz/310 grams) all-purpose flour

• ¾ tsp fine salt

• 1 tsp active dry yeast

• ½ tsp sugar

• 1 cup + 3 Tbsp (285 ml) water, lukewarm

• 2 Tbsp Nonna D’s Olive Pit Lefas Olive Oil

Brine

• 3 Tbsp water

• 3 Tbsp Nonna D’s Olive Pit Lefas Olive Oil

• ½ tsp fine salt

• ¼ tsp garlic powder, use more if you like

Topping

• 1 cup Nonna D’s Olive Pit kalamata olives (pitted)

• 1 ½ Tbsp oregano

• salt flakes (optional)

• chili flakes (optional)

  Instructions

• Combine flour and salt in a large bowl.

• Mix water, yeast, and sugar in a jug or in a bowl and let it rest until foamy (about 5 minutes)

• Add the liquid ingredients to the dry ingredients, add the oil, and mix with a spoon or a spatula to incorporate the flour (see notes below). Mix until no dry flour remains.

• Cover the bowl with a damp kitchen towel, then let rest in a warm place for about 1 hour or until double in size.

• Lay the parchment paper on a baking pan (mine pan is 9 x 13 inches), or simply grease with butter or oil.

• When the dough is ready and fluffly, scrape the edge of the bowl and pour it on the baking pan. Dust with some flour and starting from the center gently press it out with your fingers until it fits the baking pan.

• Then make the brine whisking together olive oil, warm water, garlic, and salt. You can place all the ingredients into a jar and shake them vigorously. Pour the brine all over the focaccia and poke dimples into the surface with your fingertips, you want to fill the holes with the brine. 

• Gently press the olives over the focaccia, then sprinlle the oregano, salt flakes and chili flakes if you use them (optional, but I love them). Then let it rest for 30 minutes.

• Meanwhile, preheat the oven to 430°F/220°C, and after 30 minutes of rest bake the focaccia until golden and crusty, it will take about 15-20 minutes. Let it cool for at least 10 minutes before slicing and serving

• Enjoy!