02 May Foccacini
Preparation time: 1h30
Cooking time: 1h15
10 g of salt
17 ml of olive oil
300 ml of water
100 g of olives in pieces or dried onions
500 g of wheat flour
11 g of Saf-Instant yeast
In a bowl, mix the flour and the salt.
Add the warm water, the olive oil and the quick-rising yeast to the mix. Blend with a spatula for 2 minutes.
Blend and knead again until the dough becomes smooth.
Shape a ball with the dough, put it back into the bowl and cover with a cloth.
Leave to rest for 45 minutes in a warm place.
Take the ball and divide it into 10 equal parts. Shape balls and flatten them to make rounds 15 cm in diameter.
Let rise under a damp cloth until they have doubled in volume (45 minutes to an 1 h).
Make prints with your fingers by pushing into the dough and decorate with the olive pieces or the dried onions. Sprinkle with Herbes de Provence.
Cook the breads in an oven preheated at 230°C for 20 minutes.