Black Olive Focaccia







A recipe from the cuisine, allowed in a / / diet.

Inspired from Italy, this delicious focaccia, topped with olives, is warm, savory, and filling, just perfect for special meals. It involves a bit of work, but in the end, it’s worth it because you get your own bread! If you want, you can play a bit with the recipe, and add some spices - rosemary goes well with olives!

Nutritional Chart

Calories: 228 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 39 g
  • 6 g
  • 5 g

Ingredients Needed for Black Olive Focaccia

0.5 ounce fresh yeast
½ teaspoon sugar
2 tablespoons of of warm water
1 ½ cups of flour
½ teaspoon baking powder
3 tablespoons of vegetable oil
1 ounce black olive, thinly sliced

How to Make Black Olive Focaccia

  1. Place the fresh yeast in a small bowl.
  2. Add sugar and pour the water over it. Mix with a fork to dissolve it.
  3. Pour the flour in your food processor. Add the baking powder and yeast.
  4. Set your mixer at high speed, and while your mixer is running, slowly pour the vegetable oil. If the mixture is too dry, you can add 2-3 tablespoons of warm water.
  5. Mix until the dough is sticky. Let it rest for 30 minutes.
  6. Dust some flour on your working surface and knead the dough for 1-2 minutes. Stretch it by gently pressing the edges with your fingers. Top it with the sliced olives.
  7. Place the pita on the bottom of a clay baker.
  8. Set the oven to 360°F/180°C.
  9. Bake the pita for the next 40 minutes!

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