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Preparation10 min

Cooking40 min

Resting time12 hours

People4 à 6

Olive focaccias

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Ingredients

  • 900 g bread flour (type 00)
  • 750 ml water
  • 15 g fresh yeast
  • 10 g sugar
  • 15 g salt
  • 30 ml olive oil
  • 40 g green olives
  • 40 g black olives
  • 40 g confit tomatoes
  • 1 tsp. chopped rosemary

Recipe

  1. In the bowl of your mixer or a normal bowl, mix together the flour, salt and sugar.
  2. Dilute the yeast with some of the water and set aside for 15 minutes.
  3. Pour the rest of the water into the flour, along with the yeast and olive oil then knead.
  4. Cover the bowl with cling film and place in the refrigerator overnight (12 hours)
  5. The next day, cover your oven tray with baking paper and place the dough on top.

Preheat the oven to 180°C.

  1. Sprinkle the olives, confit tomatoes and rosemary over the top.
  2. Add a drizzle of oil and bake for 40 minutes.

Tip: The 12 hour resting time in the fridge will result in a very soft focaccia.

CRISTEL products used for the recipe Olive focaccias

27/10/2026 20:49:30