Pane Focaccia alle Olive e Erbe di Galilea
(Galilee Olive & Herb Focaccia Bread)
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25
maggio 17, 2025
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Ingredienti
-
350 grams Farina 00
(Room temperature)
-
250 ml Acqua tiepida
(Between 38-40°C for activating yeast)
-
7 grams Lievito secco attivo
(One packet)
-
50 ml Olio d'oliva
(Plus extra for drizzling on top)
-
10 grams Sale kosher
(For dough and topping)
-
100 grams olive di Galilea senza nocciolo
(Use green or black Galilee olives, sliced in halves)
-
2 tablespoons Rosmarino fresco
(Tagliato finemente)
-
1 tablespoon Timo Fresco
(Leaves only)
-
2 cloves Aglio
(Minced finely)
-
2 teaspoons Sale marino grosso
(For sprinkling on top)
(Room temperature)
(Between 38-40°C for activating yeast)
(One packet)
(Plus extra for drizzling on top)
(For dough and topping)
(Use green or black Galilee olives, sliced in halves)
(Tagliato finemente)
(Leaves only)
(Minced finely)
(For sprinkling on top)
Nutrizione
- Porzioni: 8
- Dimensione Porzione: 1 fetta (100g)
- Calories: 320 kcal
- Carbohydrates: 45 g
- Protein: 7 g
- Fat: 11 g
- Fiber: 3 g
- Sugar: 1 g
- Sodium: 490 mg
- Cholesterol: 0 mg
- Calcium: 30 mg
- Iron: 2.4 mg
Istruzioni
-
1 - Activate Yeast:
In a small bowl, dissolve the active dry yeast in warm water. Let it sit for 5-10 minutes until foam forms on top, indicating the yeast is active.
-
2 - Prepare Dough:
In a large mixing bowl, combine the all-purpose flour and Kosher salt. Add the activated yeast mixture and 30ml of olive oil. Mix until a sticky dough forms.
-
3 - Knead Dough:
Turn dough onto a floured surface and knead for about 7 minutes until smooth, elastic, and slightly tacky. Add small flour amounts if dough is too sticky.
-
4 - First Rise:
Place dough in an oiled bowl and cover with a damp cloth or plastic wrap. Let it rise in a warm place for 30 minutes, until roughly doubled.
-
5 - Shape Focaccia:
Transfer dough to a generously oiled baking tray (about 9x13 inch). Gently press and stretch dough to fit the tray evenly.
-
6 - Add Toppings:
Use fingers to dimple the dough surface. Distribute the pitted Galilee olives evenly. Sprinkle chopped rosemary, thyme, and optional minced garlic on top. Drizzle remaining olive oil and sprinkle coarse sea salt.
-
7 - Second Rise:
Let the assembled focaccia rest for 10 minutes to puff up slightly before baking.
-
8 - Bake Focaccia:
Preheat oven to 220°C (428°F). Bake the focaccia approx 25 minutes until golden brown and crusty on top.
-
9 - Cool and Serve:
Remove from oven and allow focaccia to cool for 10 minutes on a rack. Slice and serve warm or at room temperature.
In a small bowl, dissolve the active dry yeast in warm water. Let it sit for 5-10 minutes until foam forms on top, indicating the yeast is active.
In a large mixing bowl, combine the all-purpose flour and Kosher salt. Add the activated yeast mixture and 30ml of olive oil. Mix until a sticky dough forms.
Turn dough onto a floured surface and knead for about 7 minutes until smooth, elastic, and slightly tacky. Add small flour amounts if dough is too sticky.
Place dough in an oiled bowl and cover with a damp cloth or plastic wrap. Let it rise in a warm place for 30 minutes, until roughly doubled.
Transfer dough to a generously oiled baking tray (about 9x13 inch). Gently press and stretch dough to fit the tray evenly.
Use fingers to dimple the dough surface. Distribute the pitted Galilee olives evenly. Sprinkle chopped rosemary, thyme, and optional minced garlic on top. Drizzle remaining olive oil and sprinkle coarse sea salt.
Let the assembled focaccia rest for 10 minutes to puff up slightly before baking.
Preheat oven to 220°C (428°F). Bake the focaccia approx 25 minutes until golden brown and crusty on top.
Remove from oven and allow focaccia to cool for 10 minutes on a rack. Slice and serve warm or at room temperature.
Ulteriori informazioni su: Pane Focaccia alle Olive e Erbe di Galilea
Galilee Olive & Herb Focaccia: A Rustic Mediterranean Delight
This Galilee Olive & Herb Focaccia draws inspiration from the bountiful produce of northern Israel’s Galilee region, known for its rich olive groves and aromatic herbs. This flavorful bread balances the bold, peppery notes of freshly chopped rosemary and thyme with briny, slightly fruity local Galilee olives embedded into a soft, airy, and inviting focaccia base.
Tips & Notes
- Use high-quality extra virgin olive oil both in dough and for drizzling to elevate aroma and richness.
- To mellow the garlic flavor, roasting the cloves before sprinkling is an option.
- Allow the dough adequate rising time in a warm environment to encourage those signature airy bubbles.
- Experiment with different local herb combinations to personalize the aroma — consider adding marjoram or oregano.
- Leftover focaccia is versatile: serve alongside dips, soups, or transform into sandwiches next day.
Historical & Cultural Significance
Focaccia has ancient Roman and Ligurian roots but has found unique expression in Israeli kitchen culture, bridging Middle Eastern and Mediterranean flavors. Galilee olive production has been integral to the local economy and cuisine for millennia, rendering this bread a cultural fusion representing heritage, climate, and terroir.
Unique Aspects
What sets this focaccia apart is the tribute to Galilee’s local olives — prized for their firm texture and balance of tartness — enhancing traditional focaccia’s mild crumb. The aromatic herb combination rooted in Middle Eastern cooking traditions ties the loaf to its place of origin, making each slice a sensory journey.
With moderate baking skill, home cooks can achieve bakery-quality results and enjoy a versatile bread that celebrates regional ingredients and culinary history. Galilee Olive & Herb Focaccia delivers warmth and aroma with every bite: perfect for leisurely meals, family gatherings, or a comforting snack toward the golden sunset of the Mediterranean coast.
