Summary

Ingredients

• 500g flour
• 40 g yeast
• 250 ml water, lukewarm
• 150 g olives, black
• 0.5 teaspoon ½ salt, coarse
• 2 tablespoon olive oil
• 50 g olives, reen
• 1 sprig rosemary
• 1 chilli pepper (s), dried
• 4 tablespoon olive oil

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Instructions

1. Sift the flour into a bowl and make a well in the middle. Mix the yeast with some of the water, pour into the flour trough and mix with a little flour to form a thick dough. Dust some flour over it. Let this dough rise until the surface shows cracks.
2. In the meantime, pit and roughly chop the black olives.
3. Scatter the salt over the flour in the bowl, add the remaining water, olive oil and the chopped olives. Knead everything for 8-10 minutes to a smooth, elastic, soft dough.
4. Brush an oven tray with a little olive oil. Roll out the dough on a little flour the size of the tray and pour into it. Stone the green olives (if necessary), but leave them whole. Spread on the dough and press in gently. Pluck the rosemary needles from the branches and sprinkle over them. Finely mash the chilli in a mortar and pour over the focaccia. Sprinkle everything with coarse salt. Cover the focaccia with a damp cloth and let rise in a warm place for about an hour.
5. Bake the olive focaccia in the oven preheated to 220 degrees on the lowest groove for 20-25 minutes. Take out, drizzle generously with olive oil and enjoy lukewarm or cooled, but as fresh as possible.
6. Tip: The focaccia is prepared in no time at all if you use store-bought ready-made pizza dough. Knead the chopped black olives briefly into the dough, roll it out, cover with the remaining ingredients, let rise for another 10-15 minutes, then bake immediately.