Focaccia with Rosemary, Lemon and Olives

My first time baking focaccia – I found the recipe in a magazine and made it for a BBQ. It’s fast to make (except the resting time of the dough) and easy and actually really tasty and nice for summer!

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Ingredients (for one small flat bread):

  • 1/2 cube of fresh yeast
  • 300 g light spelt flour (it would also work with normal flour)
  • 3-4 branches of rosemary
  • 1 tbsp sugar
  • 6 tbsp olive oil
  • 1/2 tsp salt
  • 60 g (pitted) black olives
  • peel of 1 lemon
  • coarse sea salt

  1. Wash rosemary and separate leaves from branches. Chop finely and mix with sea salt between fingertips (aroma will spread more like this)
  2. Crumble the yeast in 200 ml lukewarm water and add sugar until both dissolves. Knead the yeast mix in the flour, add 2 tbsp of olive oil and 1/2 tsp of salt and knead until the dough is smooth. Place in a big bowl, cover with a kitchen towel and let it rest for 30 min in a warm place (I preheat the oven in 50 degrees, turn it off again and keep the dough inside with the door slightly open. Don’t use a plastic bowl when you do this.)
  3. Cover a baking tray with parchment paper and place the dough on top. Sprinkle with a little flour and spread evenly with the hands on the tray (1-2 cm thick). Pinch the dough with your fingertips so that the dough looks slightly uneven. Let it rest for another 15 minutes.
  4. Quarter the olives and mix with 2 tbsp olive oil. Mix the lemon peel with some sugar or sea salt between your fingertips, then spread olives, lemon and rosemary on the dough and sprinkle remaining 2 tbsp olive oil on top.
  5. Bake in 200°C (upper/lower heat) for approx. 20 minutes. Cover with a kitchen towel and let it cool down. Enjoy ♥
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