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Focaccia w/ Sun-dried Salt Cured Olives – Perfectly Crispy, Chewy & Fluffy! Feel free to add your favorite toppings🥰 Much love❤️, Sey
By legallyplantbased
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RECIPE (BIG BATCH):
800 g all purpose flour
600 ml warm water
70 g fresh yeast
18 g salt
35 ml rapeseed or sunflower oil
40 ml extra virgin olive oil (+ extra for brushing/drizzeling)

Toppings:
Black olives, pitted (I used dried & salted)
Capers
Sun-dried tomatoes (added halfway to avoid burning)
Flaky sea salt
Oregano
Fresh Thyme (added after baking)

METHOD:
– Place flour, salt, oil and 3/4 of the water in the stand mixer bowl. Dissolve the yeast in the remaining water and pour in to the bowl.
– Knead with dough hook on medium-high speed for 8-10 minutes until a very sticky dough forms.
– Coat the bottom of a big bowl with oil and place the dough inside, coat the top of the dough with some oil too. Cover with cling wrap and let rise in a warm place for 45-60 minutes or until doubled in size.
– Line a large oven sheet with parchment paper and brush the parchment paper with some oil. Place the dough in the middle of the sheet and gently press it out to the corners with your finger tips and don’t work the dough too much.
– Poke little holes in the dough with your finger tips, drizzle with some olive oil and add toppings.
– Bake at 180 C / 350 F for 30-35 minutes or until slightly golden brown. Let cool 10 minutes before slicing and serve while still warm!
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