This bread is perfect for sandwiches or dipping in fine olive oil. Olive, rosemary, and oregano focaccia is a Mediterranean delight that will tantalize your taste buds. This new take on traditional Italian focaccia brings a twist of creativity by incorporating mashed potatoes into the dough, giving it a uniquely soft texture. Speckled with green and black olives, this focaccia offers a subtle blend of flavors. Its golden, crispy crust and soft crumb make it an ideal accompaniment to your meals or a tasty snack at any time.<\/p>\n
For 6 servings:<\/p>\n
– Flour: 250 g
\n– Salt: 1 tsp
\n– Olive oil (+ 30 ml): 1 tbsp
\n– Water: 140 ml
\n– Green and black olives: 80 g
\n– Oregano: 2 tsp
\n– Rosemary: 2 tsp
\n– Active dry yeast: 1\/2 packet
\n– Mashed potatoes: 100 g<\/p>\n
Total time: 2 hours 40 minutes<\/p>\n
– Preparation: 15 minutes
\n– Cooking: 25 minutes<\/p>\n
1. Start by making a puree from the potatoes and set it aside. In a mixing bowl, combine the flour, salt, and yeast. Then add the mashed potatoes and mix. Drizzle in 1 tablespoon of olive oil.<\/p>\n
2. Gradually add water while mixing. Knead the dough for 5 minutes. Let it rest for 1 hour covered with a kitchen towel. After resting, incorporate the whole or sliced olives into the dough. Knead for an additional 5 minutes.<\/p>\n
3. Warm 30 ml of olive oil with the herbs in a small saucepan just to warm the oil. Oil a baking dish or prepare a baking sheet with parchment paper. Shape the dough into a rectangle or square about 2 cm thick. Place it in your dish or on the baking sheet. Use your fingertips to create dimples in the dough. Brush the top with the herb-infused olive oil using a pastry brush. Let it rest again for 30-60 minutes.<\/p>\n
To finish, preheat the oven to 220\u00b0C. Bake for 20-25 minutes, depending on the oven. The top should be nicely golden brown.<\/p>\n\n\n