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Skip the sandwiches for once and have a wonderful fragrant Italian special at a party or party.Italian focacciu can be served with wine or as an appetizer with extra virgin olive oil to soak it in – we recommend using olive oil with a strong aroma and full flavor, e.g. olive oil. Carbonell Extra Virgin or Bertolli Originale. Or just prepare the focaccia for snacks as a delicious sandwich. Cut it, rub it with butter, add sliced salami, hard cheese, cover with a circle of tomato, a piece of lettuce leaf, etc.
450
g plain flour1 large cooked peeled potato
1/2 cubes fresh yeast
pinch of sugar meal
2 tbsp water
100g black olives
1 shallot
1 teaspoon honey
1-2 tbsp poultry broth
1 spun rosemary
pinch of salt
spray of balsamic vinegar
olive oil
coarse sea salt
How
1. Knead the dough thoroughly by hand or in the robot. Then we'll let it kick in.
1 Put yeast, a pinch of sugar, water in a bowl and mix everything together. Mix the mixture with flour, then knead with a mashed, boiled potato and leave for 10 minutes. Add 100-150 ml of water, avoid, cover with a cloth and leave to flow for another 30 minutes.
2 In a pan, heat the olive oil, on which we fry the finely chopped olives together with the finely sliced shallots. Add honey, poultry broth, rosemary and simmer for 10 minutes until the liquids evaporate. Add a pinch of salt, spray with vinegar, pull out a spun of rosemary and leave to cool for a while. Avoid the cooled mixture together with the dough.
3 We lay out the baking sheet with baking paper and rub with olive oil – we do not save with it. Roll out the dough on a 1.5 cm high plate, which we transfer to a baking sheet. Let it rise again for 20 minutes.
4Pleas then squeeze small dimples into the dough, drizzle with olive oil, sprinkle with coarse sea salt and finely chopped rosemary. Bake at 190°C for about 20 minutes. Cut the finished focaccia into pieces and serve.