Focaccia recipe with onions and olives

this post is also available in german/deutsch.Homemade fluffy focaccia with onions, olives and thyme. This simple and delicious Ligurian flatbread focaccia recipe tastes pure or as a side dish with soups and salads.

Focaccia recipe with onions & olives

450 g wheat flour (Type 405)
1 tsp sugar
1 tsp salt
1 packet of dry yeast
2 tbsp of olive oil
350 ml lukewarm water
2-3 fresh thyme
1 onion, cut into fine rings
Tasty green olives
Some flour to work with
Olive oil for brushing

Mix the flour, sugar and salt in a bowl. Dissolve yeast in water and add to the flour mixture together with the olive oil. Knead for 7 minutes with the kneading hook of the food processor to a smooth but moist dough. Cover and let rest for 1 hour until the dough has doubled in size. Remove from the bowl and knead again.

Preheat oven to 220 degrees. Brush the sheet with oil and press the dough evenly into the mold and let rise for another 30 minutes. Then coat the surface of the dough with 3-4 tablespoons of olive oil and press holes in the soft dough with your fingers. Top with olives, onions, sea salt and thyme and bake until golden for 30-40 minutes.

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Focaccia recipe with onions & olives

Homemade airy focaccia with onions, olives and thyme. This simple and delicious Ligurian flatbread recipe tastes pure or as a side dish with soups and salads.

Course baking

Cuisine easy

Keyword Focaccia

Prep Time 10 minutes minutes

Resting time 1 hour hour 30 minutes minutes

Total Time 35 minutes minutes

Author Klaraslife

Ingredients

• 450 g wheat flour Type 405
• 1 tsp sugar
• 1 tsp salt
• 1 packet of dry yeast
• 2 tbsp of olive oil
• 350 ml lukewarm water
• 2-3 fresh thyme
• 1 onion cut into fine rings
• Tasty green olives
• Some flour to work with
• Olive oil for brushing

Instructions

• Mix the flour, sugar and salt in a bowl. Dissolve yeast in water and add to the flour mixture together with the olive oil. Knead for 7 minutes with the kneading hook of the food processor to a smooth but moist dough.
• Cover and let rest for 1 hour until the dough has doubled in size. Remove from the bowl and knead again.
• Preheat oven to 220 degrees. Brush the sheet with oil and press the dough evenly into the mold and let rise for another 30 minutes.
• Then coat the surface of the dough with 3-4 tablespoons of olive oil and press holes in the soft dough with your fingers. Top with olives, onions, sea salt and thyme and bake until golden for 30-40 minutes.

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