Focaccia with Potatoes and Olives
Amaze your taste buds with our Puglia EVOO and 'Bella di Cerignola' Olives! It will have you exclaiming 'Mamma Mia!' This dish is a...
Ingredients
Serves:
2
- Quantity: 1 focaccia
1 cup cold water
4 tablespoons Vignoli Puglia Organic Extra Virgin Olive Oil + a little
2 ½ cups 00 flour for pizza or high in gluten bread flour
1 teaspoon granulated sugar
½ tablespoon salt
1 teaspoon dry brewer's yeast
One small potato about 3.5 ounces
14 Vignoli “Bella di Cerignola” Olives
- 200 milliliters cold water
- 50 milliliters Vignoli Puglia Organic Extra Virgin Olive Oil + a little
- 300 grams of 00 flour for pizza or high in gluten bread flour
- 1 teaspoon granulated sugar
- ½ tablespoon salt
- 1 teaspoon dry brewer's yeast
- A small potato of about 100 grams
- 14 Vignoli “Bella di Cerignola” Olives
Directions
-
Emulsify water and Puglia Extra Virgin Olive Oil in a planetary mixer.
-
Add half of the flour, sugar, and salt to the mixer and knead for 5 minutes.
-
Add the remaining flour and baking powder and knead for 10 more minutes.
-
Spread dough into a greased pan, add sliced potatoes and Bella di Cerignola olives. Let rise and bake in the oven at 392°F for 25 minutes.
- Emulsify water and Puglia Extra Virgin Olive Oil in a planetary mixer.
- Add half of the flour, sugar, and salt to the mixer and knead for 5 minutes.
- Add the remaining flour and baking powder and knead for 10 more minutes.
- Spread dough into a greased pan, add sliced potatoes and Bella di Cerignola olives. Let rise and bake in the oven at 392°F for 25 minutes.
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