SARDINE AND OLIVES FOCACCIA

Last week I tasted arbequina olives for the first time baking this Mediterranean Focaccia and its flavor was sooo intense and rich that I started to think about recipes. I know, I can’t help it!

Probably you know I’m a huge fan of carbohydrates, so an olive focaccia ended into my oven, to make our week a better and tasty week. 

The basic recipe that I adapted  for the dough comes from the book “Bread and Italian Sweets” write by Simili’s Sisters. 

Her Genovese focaccia’s recipe it’s easy and “always perfect”, the type of focaccia you will bake will be tender and fluffy, perfect with intense flavors like canned sardines. 

The step by step to bake this focaccia is easy, just a bit of patience is needed with some bread flour. Patience will be necessary to let the dough rest for half an hour first after kneading all your ingredients, and later one hour and a half more after forming our focaccia with all the toppings.

As always happens, if we use good quality products, in recipes like this one, we will have a far better result. The good canned sardines, olives and sun-dried tomatoes give the focaccia the deep flavor and scent it requires. And please, don’t forget with quality Olive Oil.

My last piece of advice: take care if you use olives “with stone” don’t hide them into the focaccia to avoid accidents. There are a good topping, just keep them on top. 

Focaccias are perfect to eat with salads, filled with charcuterie or enjoy with olive oil freshly made, hope you will love this one as much as I do.