×
0 Products In cart
TOTAL COST: €0
NAVA
user login
0
show cart
top cart

Focaccia with olive oil, basil and olives by Athena Loizidou

  • NAVA Preparation time20’
  • NAVA Cooking time20’
  • NAVA Level of difficultyMedium

Products used in the recipe

Recipe ingredients

500 gr. flour for all purpose and extra to roll out dough

10 gr. salt

20 gr. instant yeast

100 gr. olive oil

300 gr. water

125 gr. black olives, seedless, whole

 fresh basil leaves

15 gr. salt, dissolved in 60 gr. water

Recipe Directions

1. Put the flour, the salt, the yeast, half the olive oil and the water in a bowl and mix.

2. Place the dough on a floured surface and knead well for 5 minutes. Put the dough back in the bowl, cover and let it at room temperature for 2 hours.

3. Line a baking tray with baking paper. Knead the dough again adding 100 grams of olives and all the basil. Then put the focaccia in the baking tray and let it for 1 hour to rise again.

4. Preheat the oven to 230°C. Spread sea water on the top of the focaccia and sprinkle with the rest of the olive oil. Add the remaining olives to the dough.

5. Bake for about 20-25 minutes and let the focaccia cool for a while.  Serve when it is still hot.

Consumer line

From Monday to Friday

+30 2317 00 5678

Subscribe to our Newsletter

Subscribe to receive our latest news, offers and more.