Focaccia with Olives, Onion and Rosemary

Name: Focaccia with Olives, Onion and Rosemary (Fogaggia con Olive, Gipolle e Rosmarino)
Cuisine: Italy
Ingredients: rosemary; 350 ml/12 fl oz warm water; 900 g/2 lb flour; 150 ml/¼ pt extra-virgin olive oil, plus 6 tablespoons; 150 ml/¼ pt dry white wine; 60 g/2 oz fresh yeast sugar; salt; slivers of onion; 400 g/14 oz stoned black olives, halved; coarse sea salt

Fogaggia con Olive, Gipolle e Rosmarino

Preparation info

Difficulty
Easy

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

900 g/2 lb flour
salt
60 g/

Europe
Italy
Marche
Vegan
Bread
Mediterranean

Method

Put the flour and salt in a bowl and make a well. Dissolve the yeast in a ½ glass water, adding a pinch of sugar. Leave to froth.

Stir the yeast into the flour. Stir in the oil and wine, then add the rest of the water. Knead for 10–15 minutes, adding a