Focaccia Locatelli Recipe

Name: Focaccia Locatelli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: basic focaccia; 2 cups whole wheet flour; 2 cups manitoba flour; 1 ounce dried yeast; 1 cup tepid water; 2 tablespoons extravergine olive oil; 1 teaspoon salt; topping; 3 cups cerry tomatoes; 1 cup black or green olives; 2 ounces tepid water; 2 ounces extra virgin olive oil; 1 tablespoon sea salt

Servings: persons

basic focaccia
2 cups whole wheet flour
2 cups manitoba flour
1 ounce dried yeast
1 cup tepid water
2 tablespoons extravergine olive oil
1 teaspoon salt
topping
3 cups cerry tomatoes
1 cup black or green olives
2 ounces tepid water
2 ounces extra virgin olive oil
1 tablespoon sea salt

1
Mix all the ingredients for the topping in a bowl with a fork to emulsifying them.
2
In a large bowl mix flour and salt, put the oil in the center and yeast dissolved in water, mix well with a spoon, covering the bowl with a cloth for 10 minutes.
3
Greese a baking pan rectangular (Inches13x9x2) and pour the mixture. Adds the mix topping and push with your fingers the tomatoes and olives. Leave for other 30 minutes.
4
Prehetated oven at 425Fu00b0. Cook for around 25-30 minutes, until the focaccia is crisp and golden on top and soft in the middle.
5
Remove from pan and let cool on rack.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: basic focaccia, 2 cups whole wheet flour, 2 cups manitoba flour, 1 ounce dried yeast, and more.

Yes, Focaccia Locatelli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Focaccia Locatelli

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