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Tuscan Focaccia with Green Olive Tapenade
by: Giulia Scarpaleggia
- Preparation 20 min
- Cooking 25 min
- Portions 8 pers.
Ingredients needed
- 6 1/2 cups Favuzzi “00” Flour
- 1 tsp. active dry yeast
- 2 1/2 cups water
- 1 1/4 tbsp. Favuzzi Sea salt with fresh herbs
- 4 tbsp. Favuzzi Moderate intensity extra-virgin olive oil
- 1 jar Favuzzi Green olive tapenade
- Favuzzi “00” Flour
- Favuzzi Robust intensity extra-virgin olive oil
Steps of preparation
- In a large bowl, stir together the flour, the active dry yeast, and 2 cups of water. Mix with a wooden spoon or knead by hand; the dough will be very sticky and uncombined. Cover with a damp towel and let stand for 30 minutes.
- Add the salt and remaining water, mixing it in by squeezing the dough between your hands. At this point, the dough should be elastic and not as sticky.
- Add the olive oil. With wet hands, pick up one end of the dough, stretch it gently upward and fold it back over the rest of the dough. Give the bowl a quarter turn to the right and repeat. Continue until you have come full circle and folded the dough four times. repeat the stretch-and-fold technique every 30 minutes over the next 3 hours, at which point the dough will be soft, elastic, and velvety.
- Cover with a damp towel and let rest at room temperature for about 3 hours. after 3 hours, cover the bowl with plastic wrap and refrigerate overnight, or for at least 12 hours.
- Grease a 12x15 in (30.4 x 38 cm) baking sheet with 3 tablespoons of olive oil.
- Generously dust your work surface with flour, turn over the bowl containing the dough, and divide it into equal parts. dust some more flour on top and gently flatten one portion of dough with your fingertips, then fold it over your left arm and transfer it to the greased sheet. spread it gently to cover the entire sheet.
- Spread the green olive tapenade over the focaccia, then gently flatten the second portion of dough with your fingertips. fold it over your arm and place it on top of the first layer of dough.
- On top of your layered dough, spread 2 tablespoons of robust intensity extra-virgin olive oil and sprinkle some sea salt with fresh herbs. press the pads of your fingers at an angle into the dough to create the characteristic dimples.
- Preheat the oven to 475 °f (220 °c).
- Bake for 15 minutes on the lower rack, then move to the top rack and bake for another 8 to 10 minutes until golden brown.
- Remove from the oven, brush with 2 more tablespoons of robust intensity extra-virgin olive oil, and transfer to a wire rack to cool down. serve warm or cold.
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