Focaccia with sun-dried tomatoes and black olives
Ingredients
Focaccia with sun-dried tomatoes and black olives
900 g '00' wheat flour
125 g wholemeal wheat flour
50 g soft butter
45 g fresh yeast
50 ml extra virgin olive oil VERA
500 ml milk
22 g of salt
22 g of sugar
1/2 jar of VERA sun-dried tomatoes
70 g VERA Drilled black olives
Preparation
Put the flour, milk, yeast, butter and sugar in the machine and knead until the dough is smooth. Add the olive oil and salt. Knead briefly and leave to rise for about 1 hour. When the dough has risen, knead in the machine a second time and leave to rise for another hour. When it has risen again, form the focaccia on a baking tray and let it rest for a while. Before baking, brush with olive oil and top with previously drained black olives and sun-dried tomatoes. Bake at 180 degrees C for approx. 20 - 25 minutes.
The bottom of a well-baked focaccia should be golden brown.
