Focaccia With Olives And Cheese

Focaccia With Olives And Cheese


For the dough:

  • 200 g flour (mix of spelt and chickpeas flour)
  • 200 ml lukewarm mineral water
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt (or less if the cheese is salty)
  • 1 tablespoon chopped fresh rosemary
  • pepper (with lemon if you have it) to taste – if not, use some lemon zest)
  • 1 teaspoon baking powder

For the filling:

  • 1 onion
  • 300 g cheese
  • few olives


Knead the dough from the listed ingredients. If you knead the dough in the evening, leave baking powder to add to the dough in the morning due to fermentation. Put the dough on greased baking paper and stretch with greased hands. Heat the oven on 250 degrees. Cut one onion into rings and briefly fry on little olive oil. Arrange over the focaccia, put in the oven for 10 minutes. Then arrange one half of cheese and few olive over it. Put another layer of cheese and put back in the oven for more 5 minutes. Sprinkle with olive oil and place on a grid to cool slightly (and remain crunchy on the underside). That’s it!

Focaccia With Olives And Cheese

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