focaccia integrale alle olive miste, capperini, pomodorini-www.giuliasdelikatessen.it


21.16 oz approx. cold water

14.11 oz approx. buckwheat flour

10.58 oz approx. tumminia flour

10.58 oz approx. Type 1 Molino Grassi

0.88 oz yeast

1 teaspoon of honey

1 pinch of salt

100 g of warm water

17.64 oz approx. fresh cherrytomatoes

mixed black and green olives without core and little capers to pleasure

cold-pressed olive oil , salt and oregano to taste


  1. In a separate bowl, dissolve the yeast with 3.52 oz of warm water, 1 teaspoon of honey, 1 pinch of salt, a bit of cold-pressed olive oil.
  2. Let the honey work with the yeast, dissolve everything well and after 10 minutes of rest , move the dough into a larger bowl.
  3. Mix the dough well with the sifted flour, add the cold water and the cold-pressed olive oil in the larger bowl.
  4. Mix the dough well until it achieves a homogeneous texture.
  5. Let it rest and leave in the bowl in the cold oven for at least 2 hours until it doubles.
  6. After doubling , grease the 60 x 40 cm baking pan and distribute the mixture evenly over the entire surface and let it rise for an additional 5 hours in the oven.
  7. After this time (about 7 hours in total) make holes with your hands over the entire surface of the focaccia and salt the focaccia .
  8. Season with fresh, halved cherry tomatoes, mixed olives, small capers, oregano.
  9. Preheat the oven at 392 F. When it is hot enough, bake the focaccia for at least 30 minutes at 392 F.
  10. Serve hot . Enjoy !!



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