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Fast Focaccia with olives, leek and rosemary

ingredients

servings

8

Type 00 wheat flour

500 grams

Water

450 grams

White sugar

1 teaspoon

Dry brewer's yeast

15 grams

Iodized salt

1 teaspoon

Extra virgin olive oil

4 spoons

Leeks

400 grams

Black olives

50 grams

Fresh rosemary

1 sprig

Coarse salt

to taste

Bakery products from Italy

Fast Focaccia with olives, leek and rosemary

Fast Focaccia with olives, leek and rosemary

vegan with gluten

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fast Focaccia with olives, leek and rosemary

A quick and easy recipe thanks to the use of instant yeast: take the cake has never been so simple!

Fast Focaccia with olives, leek and rosemary step 1

step 1

Mix the flour with yeast and sugar. Dissolve a teaspoon of salt in the water and add the oil.

Fast Focaccia with olives, leek and rosemary step 2

step 2

Combine the liquids to powders and knead until you get a smooth and homogeneous mixture.

Fast Focaccia with olives, leek and rosemary step 3

step 3

Cut the leek into rounds and let simmer in a pan with a little olive oil, half bjcchiere water and salt for about 5-7 minutes over medium heat. Meanwhile, cut the black olives into rounds.

Fast Focaccia with olives, leek and rosemary step 4

step 4

Roll out the dough into a well-oiled rectangular pan. Add the olives on the surface, the leek and rosemary. Sprinkle with coarse salt and a little 'oil.

Fast Focaccia with olives, leek and rosemary step 5

step 5

Bake in oven preheated to 200C for 25-30 minutes. Remove from the oven and enjoy.

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