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Focaccia with Olives and White Wine

Maria KostoffMaria Kostoff
Chef Assistant
27210
Elena Todorova
Translated by
Elena Todorova
Focaccia with Olives and White Wine
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Preparation
30 min.
Cooking
35 min.
Тotal
65 min.
Servings
10
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Ingredients

  • yeast - 1 tsp dry
  • flour - 3 cups
  • water - 4/5 cup (200 ml) warm
  • white wine - 4 tablespoons dry
  • salt - 1/2 tsp
  • olive oil - 4 tablespoons
  • olives - 1 cup cleaned and sliced
  • onions - 1 bunch green onions, maybe onion if you prefer
  • sea salt - 1 tsp
  • rosemary - 1 tablespoon chopped
  • olive oil - for greasing
measures

How to make

Dissolve the yeast in 4/5 cup (200 ml) warm water and add the wine and olive oil. Once dissolved, add the salt to the flour and knead soft dough. Transfer it on a floured surface and knead until no sticky parts remain. Then transfer it into an oiled bowl, cover with greased transparencies and leave for 1 hour to rise.

Mix the finely crushed onion with olives and sea salt. Risen, the dough for focaccia shapes out a rectangle, cover with stuffing and make it into a roll. Transfer to a buttered baking dish with flattened palms of about 1 cm thick.

Using a pointer, make dents in the surface of the focaccia. Brush olive oil on and sprinkle it with rosemary and sea salt. Bake focaccia in preheated moderate oven.

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