Preparation10 min
Cooking40 min
Resting time12 hours
People4 à 6
Olive focaccias
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.
6 Sprinkle the olives, confit tomatoes and rosemary over the top.
7 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
29/07/2026 14:03:56
