Ingredients:
- 2 and 1/2 cups (300 g) Renata Traditional Wheat Flour
- 1 and 1/4 cups (200 g) Semolina Renata Wheat Flour
- 1 and 1/4 cups (300 ml) water
- 3 spoons (40 ml) of Renata Superiore Extra Virgin Olive Oil
- 1 level tablespoon (12 g) of salt
- 1 teaspoon sugar
- 1 and 1/2 tablespoons of fresh yeast
- 15 pitted black olives
- 15 cherry tomatoes
- 1 cup fresh basil leaves (washed)
- Coarse salt for sprinkling the dough (optional)
Preparation mode:
In a bowl, sift the two flours. In another bowl, place the water, olive oil, salt, sugar and yeast and mix well. Gradually add the flour until you get a homogeneous mass.
Knead the dough in the mixer with the dough hook for 3 minutes. With your hands, knead for 6 minutes. Let rest until doubled in volume (30 minutes).
After that time, grease a mold (30 cm x 40 cm) with olive oil, arrange the dough and let it rest (30 minutes).
Then, with your fingertips, make light marks on the dough and place the olives, cherry tomatoes, sprinkle with coarse salt and drizzle with olive oil. Preheat the oven to 200ºC and bake until lightly golden (about 20 minutes). Serve the focaccia drizzled with olive oil and decorated with fresh basil leaves.
- Preparation time: 1h30
- Yield: 10 servings
