Focaccia with green and black olives and sundried tomatoes

As soon as I saw this focaccia in Instagram in Giallo Zafferano, I knew I had to make it.....soft, fluffy, crusty in the outside and full of flavors. This focaccia is from the chef Daniele Rossi.

Focaccia with  green and black olives and sundried tomatoes

 Ingredients 200g of 00 flour 300g of Manitoba flour 340g of cold water 3g of fresh brewer's yeast 5g of salt 5g of honey 20g of extra virgin olive oil 250g of olives. I used 140 grams of green olives, and 110 grams of black olives 100 of dried tomatoes in oil extra virgin olive oil for brushing salt to taste

Chop the olives and sun dried tomatoes. Mix it well, and set aside. Combine the flours, yeast and 200 grams of water. Begin to knead. Add the remaining water, oil, honey and salt. Knead it for 10 minutes. Let the dough rest until doubled in size. Do at least 2 folding sessions every 30 minutes. Place 3/4 of the mix of sun dried tomatoes and olives, and fold the dough. Let it rest for 30 minutes.

 

Place parchment paper over a baking tray, brush it with olive oil. Place the dough over the baking paper,  and press with your fingertips to form the holes in the focaccia and give it its shape. Add on top the remaining mix of the olives and tomatoes. Spray the surface with a little water and a little more oil and salt.

Bake it at 230C for 9 minutes, then at 190C for another 9 minutes. After this time, you can place it in the upper part of the oven and grill it for 6 minutes. Take it out of the oven, brush it with olive oil. ENJOY!