500 gr flour
A pinch of salt
7 g yeast
325 ml (lukewarm) warm water
3 tbsp olive oil
Black olives, sliced
Dried tomatoes, cut into strips
Red onion, cut into half rings
Place the flour in a large bowl and add a generous pinch of salt.
Mix the yeast with (lukewarm) warm water in a separate bowl and let it stand for a few minutes.
Then add 1 tbsp olive oil and the yeast mixture to the flour.
Stir everything well with a spoon. If you can no longer mix with a spoon, remove the mixture from the bowl and knead it well for 10 minutes on a floured work surface.
Cover the dough with a damp tea towel and let it rest for 40 minutes.
Place a silicone baking mat on your baking dish. If you don’t have a silicone baking mat, grease a baking pan lightly with some oil. Pull the dough apart slightly and place it on the baking mat. I always make sure the dough is in the shape of a rectangle.
Now spread 1 tbsp oil over the dough. Now you are going to make dimples in the dough with your fingertips.
If you would like to invest your focaccia, now is the time to do so. You can use almost anything to top your focaccia, but this time I opted for black olives, dried tomatoes, red onion and thyme (but basil and tomatoes are also a fantastic combination!).
Cover the dough with the same tea towel and let it rest for 45 minutes.
Preheat your oven to 200°C. Bake the focaccia for 20 to 25 minutes, but make sure to keep a close eye on it after 20 minutes.
After removing the focaccia from the oven, make sure you immediately drizzle it with 1 tbsp olive oil. Then let it rest for 10 minutes.
Enjoy your meal
If you’ve tried this recipe, leave a comment below and/or tag me on your social media (@thepurplelife).