Quick focaccia with seasoned black olives

Today we prepare a quick version of olive and onion focaccia that we can quickly prepare any Saturday or Sunday morning. It is exceptional! We can eat it alone as a snack, as an accompaniment to any meal, as an appetizer or open it in half and fill it as a sandwich using the bread focaccia. exquisite!

The strong point of this focaccia is also in its dressing. We are going to prepare some black olives with julienned onion and we are going to prepare an absolutely delicious dressing based on oil, pepper and salt and we will also give it a touch with a mixture of herbs and spices such as (onion powder, garlic in powder, oregano, colored peppers, chopped dried tomatoes, paprika...) whatever you like!

Unlike the potato, onion and rosemary focaccia of cold fermentation (with 24 hours of rest) that we prepared a few days ago, we will have it ready in 1 hour. 100% recommendable!

Quick focaccia with seasoned black olives

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Quick version of olive and onion focaccia that we can quickly prepare any Saturday or Sunday morning. We can eat it alone as a snack, as an accompaniment to any meal, as an appetizer or open it in half and fill it as a sandwich using the bread focaccia. exquisite!

• Irene Arcas

• Kitchen: Italian company
• Recipe type: masses
• Calories: 150
• Rations: 12

• Cooking time: 1H
• Total time: 1H

Ingredients

Coverage

• Pitted black olives
• Julienne cut white onion
• 3 tablespoons olive oil
• pepper to taste
• mix of herbs and spices (read introduction)
• flake salt

Mass

• 300 g of water
• 25 g fresh yeast
• 1 teaspoon of sugar
• 30 g of extra virgin olive oil
• 200 g of bread flour
• 150 g flour
• 1 teaspoon of salt

Preparation

1. Coverage

   In a bowl, mix all the ingredients for the topping and reserve. Stir occasionally.

2. Mass

   Put the water, yeast, sugar and oil in the glass and mix 1 min/37°C/speed 2.

3. Add the flour and salt and start knead function, 1 min. We put the dough (it is a liquid dough) in a bowl or tupperware and cover with transparent film. Let stand 30 min-1 hour.

4. We preheat the oven at 220°C. Grease a rectangular baking tray with 2-3 tablespoons of extra virgin olive oil or baking paper.

5. Pour the dough into the prepared tray and flatten it with the spatula. We distribute the filling on the surface and brush with the marinade.

6. Press the surface with your fingers and add salt flakes.

7. We bake for 20-25 minutes (220 ° C), until the surface is golden. Remove from the oven, let cool and cut into portions and serve.