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Focaccia pomodorini e olive S3 - P110

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๐ŸŒAuthentic Italian recipe from a Italy-based creator โ€” ingredients and steps translated below
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Casa Pappagallo
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Recipe Information

Recipe Available
Video-Specific Recipe

Olives and Tomato Focaccia

Cultural Context

Focaccia, a staple of Italian cuisine, originated in ancient times as a flatbread baked in the ashes of the hearth. Traditionally enjoyed as a snack or appetizer, this version with olives and tomatoes embodies the Mediterranean's vibrant flavors. Today, focaccia has gained global popularity, with countless variations reflecting local ingredients and tastes.

ItalianITmain
90 min
medium
6 servings
Servings4
360 gr farina di semola rimacinata
240 gr farina 0
390 gr acqua
10 gr lievito di birra fresco
50 ml olio EVO
18 gr sale
1 cucchiaio miele
350 gr pomodorini
100 gr olive nere denocciolate
origano q.b.
olio EVO q.b.

black olives

๐Ÿฅ—Healthier: green olives

๐Ÿ’ฐCheaper: canned olives

Green olives provide a similar briny flavor.

parmesan cheese

๐Ÿฅ—Healthier: nutritional yeast

๐Ÿ’ฐCheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami.

1

In una ciotola, mescolare le farine, il lievito, il miele e il sale.

2

Aggiungere l'acqua e l'olio EVO, quindi impastare fino a ottenere un composto omogeneo.

3

Lasciare lievitare l'impasto fino al raddoppio.

4

Stendere l'impasto su una teglia e condire con pomodorini, olive nere, origano e un filo d'olio EVO.

5

Cuocere in forno fino a doratura.

Cooking Techniques

mixingkneadingrisingbaking

Spice Level:

๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธ

Dietary

vegetariandairy-freeegg-freenut-free

Allergens

glutenmilk

Also Known As

Focaccia con Olive e Pomodoro
Local Name: Focaccia con Olive e Pomodori

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