Coming back to my Italian roots!
Simple Mediterranean food....delicious, simple and so good!!
Focaccine with green olives
Ingredients for 6 small focaccines
500g of flour 00
350 g of water
1 teaspoon instant yeast
1 tablespoon sourdough
10 Grams of salt
Green olives
Salt
Olive oil
Dough
Mix the water with instant yeast, and set aside for 10 minutes until it is foamy. Add the sourdough, and mix it well. Add the flour, and salt. Kneed it well, and let it rise at room temperature for 3 hours, folding it every hour.
Divide the dough in 6 pieces. Let it rise covered for 45 minutes. Stretch it, and sprinkle with olive oil in both sides. Add the green olives on top, and let it rise for 30 minutes. Bake it in a preheated oven at 375F for 10-12 minutes. ENJOY!
600 g of zucchini very finely sliced
120 g of all purpose flour
20 grams of fine polenta
40 grams of parmiggiano reggiano grated cheese
Olive oil
1 teaspoon of salt
Fresh oregano
Slice the zucchini, and mix it with salt. Mix it well, and let it rest for 2-3 hours.
Drain the zucchini, and collect the salty water. Mix this water with flour, polenta and parmiggiano reggiano cheese. Distribute it over parchment paper previously greased with olive oil. Sprinkle olive oil on top, and bake it for 30 minutes in a preheated oven at 375F. It has to be crispy. ENJOY!!.
Both recipes are excellent! Love those little focaccine and I absolutely adore the olives!
ReplyDeleteMy wife has been making conventional focaccia bread of late and it has been really delicious.
ReplyDeleteI love this super simple focaccia with polenta and zucchini. And olives, of course.
ReplyDeleteThe recipes look amazing and I'm intrigued that that zucchini recipe doesn't have eggs in it. Yay!!
ReplyDelete