Focaccia with olives

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Simple recipe for delicious homemade focaccia with mozzarella, olives and rosemary


500 gr plain flour + for dusting
14 g dry yeast (2 x 7 gram sachet)
50 ml olive oil + to drizzle
1 teaspoon salt
pinch of pepper
1 tbsp semolina
1 ball of mozzarella
5 calluses sliced ​​olives
baking tray
baking paper


Sift the flour and mix with the semolina and salt. Mix the yeast with 300 ml of warm water and let it soak for a minute. Make a well in the flour mixture and pour in the water with yeast and 50 ml of olive oil. Mix with a spoon and then knead with your hands to a smooth dough. Take a mixing bowl and dust it with flour on the inside. Place the dough ball in it and cover with a damp tea towel. Let rise in a warm place for about 45 minutes until the mass has doubled. Heat the oven to 200 degrees. Line a baking tray with baking paper and place the dough on it. Use your hands to spread it into a rectangle (keep some space on the baking sheet as the dough will expand a bit in the oven).Sprinkle with salt and pepper. Divide the mozzarella and olives over the dough and gently push them in. Sprinkle with rosemary and drizzle with olive oil. Bake the bread for about 30 minutes until golden brown. Cut the bread into pieces. Delicious for lunch, with soup or to start your dinner. Also delicious with pesto for example or make this easy basic focaccia recipe

Source: Leukerecepten by leukerecepten-nl.
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