- dry yeast - 2.5 teaspoons
- of warm water - 310 Milliliters
- olive oil - 6 items. spoons
- salt - 2 teaspoons
- large salt - 1 st. a spoon
- fresh leaves of rosemary - 2.5. spoons
- flour - 450 Grams
- tomatoes - 100 Grams (cut into cubes, optional)
- olives without seeds - 100 Grams (optional)
- Basil leaves - 8-10 pieces (optional)
Dissolve the yeast in warm water. Leave to infuse for a few minutes, then add 3 tablespoons. olive oil and mix. Pour the flour into a large bowl and add 2 teaspoons of salt, stir. Add the yeast. Stir well. Knead the hand until a soft dough is obtained. Close the film and place the bowl in a warm place. Give the test to rise, about 1 hour or until the increase is two times. Lubricate the olive oil with a baking dish (30 x 40 cm). Gently place the dough into a mold. Distribute the dough with your fingers over the surface of the baking tray, leaving the edges of the distance to calculate that the dough will rise again. Cover the dough with a film and leave to infuse for an hour. Preheat the oven to 230 ° C. Spread evenly on the surface of the pie leaves of rosemary (slightly pressing), a large salt. Spray the remaining olive oil and send it to the oven. To prepare focaccia with olives and tomatoes: cut the tomatoes into cubes. Distribute the olives and tomatoes, olives and basil over the dough evenly. Bake focaccia on the bottom shelf for about 25 minutes until the surface turns golden and the bottom is light brown. Raise the corner of the cake to check readiness, before removing.
Servings: 10-12