Surely when you have seen the photo you have thought, But? If that's a focaccia, we could say yes, but it's the Tuscan focaccia, that's what they call in Tuscany this flat white bread seasoned with extra virgin olive oil and coarse salt, although this time we wanted to give it a little more than life with assorted olives and red onion.
500 g of wheat flour
300 ml of warm water
5g of salt
15g extra virgin olive oil
15g of yeast
extra virgin olive oil
In the mixer bowl, add the crumbled yeast and add the water, stirring with a spoon until the yeast has dissolved. Add a couple of tablespoons of flour and mix.
Add the salt to the rest of the flour and mix well. Then we place the dough hook and add flour and oil while we knead. Once we have added all the flour and oil, we continue to knead for another 10 minutes.
We paint a 24 cm Efficient bowl with oil, form a ball with the dough and put it inside the bowl, cover and let it rest until it doubles its volume. Ideally, leave it in the oven.
Turn the dough onto the floured work surface and divide into 2. Form a ball with each of the doughs and place in the mold, in this case we are going to use the 24cm market pan .
We spread the dough over the entire surface of the pan with the help of our fingers. Let stand for 1 hour and put the olives spread over the entire surface together with the purple onion cut into julienne strips, paint with extra virgin olive oil and sprinkle a few flakes of salt.
Preheat the oven to 200ºC and bake for 25 minutes.
We serve when it is warm, we can cut it to fill or eat it as is.
Photos and recipe by MJ .