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Tempo de preparo

3 hour(s)


8 servings

Stephanie Mendes

  • Ingredients
  • Recipe
  • Sifted Wheat Flour300 g
  • Olive oil8 tablespoon
  • Organic Dry Yeast5 g
  • Warm water300 ml
  • Sugar1 tablespoon
  • Salt to taste
  • Black Olives to taste
  • Tomato to taste
  • Rosemary to taste
  • Oregano to taste
  1. Start with the yeast. In a glass of warm water (can't be hot so as not to "kill" the yeast), add the sugar and 5g of dry yeast, mix and let it act for 5 minutes.
  2. Then pour the water into the sifted flour and incorporate everything. Add 2 tablespoons of olive oil, salt to taste. Mix the oil with the dough and let it rest for 1h30 or until the dough has doubled in size.
  3. In a shape, grease with oil, pour the dough and make holes with your fingers. Let it rest for another 30 minutes
  4. Add the olives, chopped tomato and fine herbs. Pass a little more oil over the dough and bake at 180°C for 40 minutes or until the foccacia is fully roasted and golden on top.

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