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  • White Focaccia with Olives

    Once you try this easy and delicious focaccia with no tomatoes, you will be tempted to eat it instead of bread all the time. It enhances any meal and is also great for a quick picnic-style lunch with some sliced mozzarella cheese and salami and other favorites, such as sweet and sour peppers or artichoke hearts.

    YIELD: 8 SERVINGS
    • 2¼ cups (500 g) all-purpose flour*
    • 1 (0.25-ounce [7 g]) package active dry yeast
    • 2 teaspoons (10 mL) sugar
    • 2 teaspoons (10 mL) salt
    • 2 cups (473 mL) warm water (105°–110°F [40°–43°C])
    • ½ cup (118 mL) extra virgin olive oil
    • Sea salt, to taste
    • 1 cup (236 mL) black olives, halved

    1. In a large bowl, combine the flour, yeast, sugar, and salt and mix well. Slowly add the water and mix with your hands, breaking up any lumps. When the dough is smooth (it should be almost runny), cover it with a towel, wrap the bowl in a warm blanket, and let the dough rise in a warm spot for at least 1½ hours. The dough should double in size and have bubbles at the end of the rising. If you want a thicker focaccia, let the dough rise for an additional ½ hour.

    2. Meanwhile, preheat the oven to 400°F (200°C). Generously brush the bottom and sides of a large baking pan with olive oil, leaving no dry spots.

    3. Spoon the focaccia dough into the pan and spread evenly. Sprinkle with sea salt and distribute the olives on top of the focaccia.

    4. Bake for 45 minutes.

    * For a crunchier focaccia, use 1¾ cup (400 g) all-purpose flour and ½ cup (100 g) semolina (durum wheat) flour.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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