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nino Focaccia





1 unit


450 oz

Type 00 wheat flour

600 oz

Fresh brewer's yeast

25 oz

Iodized salt

1 teaspoon

White sugar

1 teaspoon

Black olives

30 oz

Cherry tomatoes

10 unit

Coarse salt

to taste

Fresh rosemary

1 sprig


to taste

Extra virgin olive oil

to taste

starters from Italy

nino Focaccia

nino Focaccia

vegan with gluten high in fiber high in iron high in potassium high in magnesium

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

nino Focaccia

A soft focaccia, simple to implement but especially tasty

nino Focaccia step 1

step 1

Place in the robot potato and crumbled yeast and processed all for 1 minute.

nino Focaccia step 2

step 2

United here as flour, water, salt and sugar and knead at full speed for about 7 minutes, or at least until the dough will not be nice and smooth.

nino Focaccia step 3

step 3

Let rise for about 40 minutes.

nino Focaccia step 4

step 4

At the end of the leavening, whatever the manner in which you have mixed the cake,

nino Focaccia step 5

step 5

brush with extra virgin olive oil a baking sheet 30 x 40 and with no small effort, roll out the dough with your hands evenly.

nino Focaccia step 6

step 6

At this point I stuffed focaccia half in the traditional way or salt and rosemary, the other half I served with pitted black olives, cherry tomatoes and oregano.

nino Focaccia step 7

step 7

The entire cake was topped with very little olive oil, because the cake will absorb one below the pan.

nino Focaccia step 8

step 8

Bake for twenty minutes at 200 ° if the oven is static, 180 ° if ventilated.

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