Focaccia Sticks
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 14 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g wheat flour type 550
- 300 g water, room temperature
- 5 g fresh yeast
- 2 tablespoon olive oil
- 8 g salt
- 1 jar black olives without a core, drained weight 60 g
- 2 tablespoons olive oil for the dough, additional oil for processing
Print Recipe
Pin Recipe Instructions
- Mix the flour, water, yeast, olive oil (2 tablespoon) and salt very well. The result is a very soft dough. Put in a bowl brushed with 1 tablespoon of olive oil, put a fresh, large plastic bag (e.g. garbage bag) over it and let the dough rise for 12 hours at room temperature (20 ° C - 22 ° C).
- Drain the olives. Cut a third of the olives into small pieces and mix carefully into the batter. Since the dough is very soft and sticky, I cover the moistened work surface with cling film, moist, so that the film does not slip. I brush the foil with 1 tablespoon of olive oil so that the dough doesn`t stick. Otherwise the dough will be difficult to work with. The oil does not make it stick. Place a small plate with 1 tablespoon of oil in it so that you can oil your fingers over and over again. So oil your fingers and work the dough using the stretch and fold method. Then let rest covered for 30 minutes. Then divide the dough into three long pieces with a spatula and place them on a baguette baking sheet lined with baking paper. Don`t forget to oil your fingers over and over again. Let rise again covered for an hour. Then carefully press the remaining olives into the dough.
- Preheat the oven to 240 ° C top / bottom heat. If steaming, let off the steam after approx. 10 minutes and at the same time reduce the temperature to 200 ° C and bake for another 20 minutes. Every stove is different - you have to watch the bread. At the end it is best to do the knock test.
- Instead of olives, you can also use cocktail tomatoes, onions, green olives with almond kernels, only coarse sea salt, sun-dried tomatoes, peppers, etc. You can also leave out the olives in the batter.
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