Olive Focaccia

Ingredients

Wheat Flour: 2cups

Yeast: 1tsp

Sugar: 1tsp

Salt: needed

Olive oil: 2tbsp

Warm water: 1 ¼ cups (or as needed)

Green Olives: needed

Egg white/milk: for brushing

Method Of Preparation

In a bowl add sugar, yeast and ¼ cup luke warm water. Wait for 5-8 minutes till it gets fermented.

In another bowl take wheat flour and salt.

Then add the fermented yeast, olive oil and warm water and knead to form soft dough (the dough should not be too sticky or too hard, consistency is somewhat sticky dough)

Wait for 45 minutes-1 hour or till the dough double its size.

Take the dough and roll on a floured or oily surface.

Roll flat to a 2” thick dough. Brush the top with egg white. Press with fingers on top or prick with a fork. Spread the chopped olives on top of the dough.

Cover with a damp cloth and wait for another 15-20 minutes.

Meanwhile preheat the oven.

Bake at 180⁰C to about 35-40 minutes.

Cool on a wire rack

Slice and serve.

You can replace the wheat flour to All purpose flour to get it more softer. With wheat flour itself was soft and delicious.

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