Italian focaccia with tomato and olives: the easy recipe to make it fluffy and tasty

published on 8 June, 2022 at 15:55
Ingredients:
240g of type 1 flour or alternatively 0
160g of semolina flour
300g of slightly warm water
120g of mashed boiled potato
20g of extra virgin olive oil
10g of salt
8g of fresh brewer's yeast
1 teaspoon of sugar
For the dressing:
200g of sliced cherry tomatoes
60g of green olives (the ones you prefer)
60g of black olives
extra virgin olive oil
Origan
salt
 
Directions:
1. In a large bowl, dissolve yeast and sugar in water.
2. Then add the two flours, the boiled potatoes, oil and salt.
3. Form an elastic dough and let it rest for a couple of hours in the oven with the light on.
4. Then roll out the dough into a greased pan and let it rest for another hour.
5. Then season with cherry tomatoes, olives, oil, oregano and salt.
6. Bake at 220 ° for 20/25 minutes.
 
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