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    Recipe Italian Focaccia


Recipe Italian Focaccia

Recipe: Italian Focaccia

750 gr wheat flour
2 tsp salt
475 ml lukewarm water
Il Primo Sinolea
10 g dry yeast
6-8 cherry tomatoes
10 green or black olives without pit
1 small pot sundried tomatoes in olive oil
 ½ red onion
1 bunch of rosemary
1 tbsp dried oregano
1 tbsp pesto
coarse sea salt

Mix the wheat flour with the salt, water, olive oil and yeast. Kneed the through thoroughly for a couple of minutes. The dough should be a little sticky. If necessary add more water or wheat flour. Split the dough in 4 equally sized parts, shape them in oval breads and lay them on a baking tray. Push olives and rosemary twigs into one bread. Press half cherry tomatoes in the second one, spread pesto over it and sprinkle the seasalt on it. Press the dried tomatoes in the third bread, sprinkle with oil, oregano and seasalt. Cut the onion into thin rings and spread them with rosemary twigs in and over the dough of the fourth bread, sprinkle with Il Primo Sinolea and sea salt. Put the plate, with the breads in a warm (50 degrees Celsius or 120 degrees Fahrenheit) for 15 minutes to rise. Take out the baking tray and preheat the oven to 200 degrees Celsius or 390 degrees Fahrenheit. Bake the breads in about 20 minutes until they are light brown. Check after 15 minutes.

Written by - Valerie Molenaar

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