It’s Friday! But where has summer gone? I definitely need compensating. So here’s a nice Italien appetizer to welcome the weekend.
Rosemary Olive Focaccia
3 sachets of yeast (7g)
625ml warm water
Put the flour and salt in a bowl. Add the honey and yeast to the warm water and stir until it dissolves. Pour the mixture in to the bowl and Knead for 5 Minutes. Leave to rise for approximately 40 Minutes.
2dl olive oil
a handful of green olives
a handful of black olives
a couple of twigs of rosemary and dried Italien spices
coarse sea salt
Preheat the oven at 200°C. Pour the olive oil in to a bowl, add the finely chopped rosemary and Italien spices. Marinate the olives with the oil. Put the Spread the dough in the baking tray. Push the olives in to the dough and drip the left over marinade over it. Push your fingers in to the dough for the typical shape of the focaccia and sprinkle with the salt. Bake for about 24 minutes in the middle of the oven.
For serving I add some “antipasti” in form of dried tomatoes, parmesan cheese or smoked parma ham.