Summary:

The recipe Traditional Focaccia Bread is ready in around 1 hour and is definitely a super dairy free, lacto ovo vegetarian, and vegan option for lovers of Mediterranean food. This recipe makes 12 servings with 199 calories, 4g of protein, and 7g of fat each. For 23 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. A mixture of extra virgin olive oil, water, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 0%. This score is improvable. If you like this recipe, take a look at these similar recipes: Focaccia Bread, Focaccia Bread, and Focaccia Bread.

Dietary Info:

Ingredients:

• 3.5 cups all purpose flour - $2.59
• 1 tbsp yeast - $5.99
• 1.5 tsp salt - $0.99
• 5 tbsp extra virgin olive oil - $6.49
• 1.25 cup water - $5.79
• 0.33333334 cup olives - $1.99
• 0.33333334 cup olives - $1.99
• 3 Sprigs thyme - $2.49

Instructions:

1. In a mixing bowl, combine sifted flour, instant dry yeast, salt and olive oil.
2. Add water and using your hand, bring the dough together.
3. Transfer dough onto a well-floured surface and knead by hand for 5 minutes. You will get soft and elastic dough.Oil the same bowl with olive oil and place the dough in. Cover it with plastic wrap and let rise until it has doubled in size (30-60 minutes, depending on the room temperature).Once the dough has doubled in size, transfer it onto a baking tray lined with baking paper. Using your hands, spread/stretch the dough across the tray so it’s about 1 inch/ 2.5 cm thick. Use your knuckles to make a lot of wells on its surface. Fill them with pitted olives.
4. Pour over some extra virgin olive oil and season with chopped thyme and a pinch of salt.
5. Bake in a preheated oven at 400°F/200°C for 25 minutes or until ready. The focaccia should be golden brown and hard on the outside and soft on the inside. A perfect focaccia will spring back when pressed down between fingers (once cut).
6. Let it cool completely before serving.