We start the year with a raffle! From Cazorla Olives we are going to raffle 6 packs that contain the limited edition of Explanada stuffed with Gourmet anchovy, the only olive in the world with...
For the dough:
For the Coverage:
Mix the warm water with the yeast in a glass and dissolve it in a large bowl. Add flour, salt, oil and mix slowly. Knead for about 7 minutes until you get a soft dough. Flour the work surface and put the dough over it. Sprinkle some flour over the dough and squash it into a rectangle shape. Let it rest for five minutes.
With floury hands, work the dough stretching it and folding on and on again. Spray olive oil on it and sprinkle a pinch flour. Cut the dough into two rectangles and put them on a baking tray. Let them stand for half an hour at room temperature.
Once the dough has lifted, extend it with a thickness of two centimeters. Putt the black olives over the dough and add the rest of the ingredients to cover. Sprinkle with olive oil and salt.
Reserve another half hour and preheat the oven to 250º C. Cook the focaccia for 10-12 minutes.
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