Focaccia bread with La Bella di Cerignola olives

1 h

500g Italian "0" flour

15g brewer's yeast

10g sugar

5g salt

70ml extra-virgin olive oil

280ml warm water

130g Valbona ‘La Bella di Cerignola’ Green Olives

For the surface:

20ml extra-virgin olive oil

 1 tablespoon water


1 - Break up the brewer's yeast and dissolve it in 50ml warm water taken from the total amount.

2 - Put the sieved flour into a bowl and add the yeast dissolved in water and all the other ingredients, including the coarsely chopped pitted olives. 5 - Mix with a spoon to blend all the ingredients well.

3 - Cover the dough with cling film and let it stand in the fridge for a min. 18 hours to max. 24 hours.

4 - After letting the dough stand, take it out of the fridge and leave it at room temperature for 1 hour.

5 - Turn the dough out onto a floured pastry board, gently deflate it and fold it three times as shown step-by-step in the photos.

6 - Cover the dough and let it rise in a warm place until double in size. I put it in the oven with the oven light on and it took about 2 hours to double in size.

7 - Divide the dough into three equal parts and form each one into a long shape; twist the long shapes together and form into the required shape.

8 - Brush with the oil mixed with water and bake in the oven at 200°C (static) for about 30 minutes.

 9 - Remove from the oven and cool on a wire rack.