Sunday, September 3, 2023

Focaccine with green olives and Scarpaccia

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
Olive oil


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!!.



  1. Both recipes are excellent! Love those little focaccine and I absolutely adore the olives!

  2. My wife has been making conventional focaccia bread of late and it has been really delicious.

  3. I love this super simple focaccia with polenta and zucchini. And olives, of course.

  4. The recipes look amazing and I'm intrigued that that zucchini recipe doesn't have eggs in it. Yay!!