Focaccia rustica semplice. No pieghe, no complicazioni. 

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Canned olives are often less expensive and still add flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content while bread flour is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Prepare the Polish the day before and refrigerate it.

In a large bowl, combine the Polish, 1 kg of flour tipo 2, 500 ml of water, 10 g of fresh yeast, 20 g of malt or 1 tablespoon of honey, 4 teaspoons of salt, and 150 g of extra virgin olive oil.

Mix until well combined and knead the dough until smooth.

Let the dough rise until doubled in size.

Prepare the brine by mixing 100 g of water, 100 g of extra virgin olive oil, and 1.5 tablespoons of the chopped herbs and coarse salt.

Once the dough has risen, shape it into focaccia on a baking tray.

Drizzle the brine over the focaccia before baking.

Preheat the oven to 250°C and bake for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens