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.
Prep Time 10minutes
Resting time 1hour30minutes
Total Time 35minutes
450gwheat flourType 405
1packet of dry yeast
2tbspof olive oil
1onioncut 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.