Sardine and olives focaccia
INGREDIENTS:
-500g bread flour, 00. (4 cups)
-275 g de agua. (1 cup + 1 tablespoon)
-10 g fresh yeast- 1 tablespoon. (or 3 g instant yeast, 1 teaspoon)
-10g salt. (1 tablespoon)
-3 tablespoons Extra Virgin Olive Oil.
-3 tablespons water.
-1 can of sardines.
-Sun-dried tomatoes in olive oil.
-Olives.
INSTRUCTIONS:
1. First of all we mix and knead all the ingredients (flour, yeast, water and salt) and we keep kneading until we have a dough that doesn’t stick to our hands. This step will be easier with a mixer, but you can knead by hand with some patience.
2. Let your focaccia rest for 30 minutes covered with a wet cloth or film to double its volume.
3. Knead again with your hands and place it on a grease mold, I recommend a bug mold or two small ones, the focaccia will double its size again.
4. Now we press the dough with our hands to make some “holes” and place or ingredients. In this case sardines, sun-dried tomatoes and arbequina olives.
5. Cover the focaccia again and let it rest 1 hour and 30 minutes.
6. Preheat your oven at 200 Degrees Celsius (392º Farenheit).
7. Mix 3 water tablespoons and 3 olive oil tablespoons and cover the dough with it.
8. Bake the focaccia until it browns and has a crunchy texture in the outside,
9. Once the focaccia it’s out of the oven you can splash it with another pinch of olive oil if you want.