Recipes in the world of Flavilo

Anchovy and olive focaccia served

Anchovy and Olive Focaccia

Focaccia is a traditional Italian bread that was popular even in ancient Rome. The combination of anchovies and olives gives the focaccia a rich flavor, making it the perfect choice for a savory meal. The salty, slightly smoky taste of anchovies and the slightly bitter taste of olives perfectly complement the fresh dough. This recipe is easy to make at home, and everyone is guaranteed to love the taste of fresh bread.

Prep Time 15 min
Preparation 25 min
Total 40 min
1300 Kcal
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Ingredients for this recipe

Servings: 8
⭕ 20 g Fresh Yeast
⭕ 300 ml Warm Water
⭕ 1 tsp Sugar
⭕ 30 ml Olive Oil
⭕ 500 g All-Purpose Flour
⭕ 10 g Salt
⭕ 100 g Anchovy Fillets
⭕ 100 g Green Olives
⭕ 20 ml Olive Oil (for greasing)

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    Preparation Steps

    1

    First, prepare the yeast: in a bowl, mix the warm water and sugar, then crumble in the yeast. Let it stand for 10 minutes, until foamy.

    2

    Meanwhile, in a large bowl, combine the flour and salt. Once the yeast is foamy, add the olive oil and pour it into the flour mixture. Mix well, then knead until you have a smooth dough.

    3

    Cover the dough and let it rest for 1 hour to rise. The ideal temperature is around 77°F (25°C).

    4

    When the dough has risen, turn it out onto a floured surface and gently roll it out into a rectangle.

    5

    Finely chop the anchovies and olives. Sprinkle the anchovies and olives over the rolled-out dough.

    6

    Fold the edges of the dough inwards, then gently press the anchovies and olives into the dough. Brush the top with olive oil.

    7

    Let the dough rest for another 15 minutes, then bake in a preheated oven at 400°F (200°C) for 20-25 minutes, until the top is golden brown.

    8

    Once done, let it cool slightly, then slice and serve fresh.