Focaccia with Cheese, Olives, and Basil

Ingredients

for the dough:

Flour 500 g

Dry yeast 5 g

Salt

Olive oil 40 ml

Water 300 ml

For the filling:

Fresh basil

2 cloves garlic

150 g Parmesan cheese

11 olives

To prepare the dough, combine the sifted flour with the salt and yeast. Separately, combine 300 ml of warm water with the olive oil. Make a well in the flour, pour in the water and oil, and knead until a smooth, not too stiff dough forms. Knead for at least 5 minutes, then place in a warm place to rise.

When it has doubled in size, punch down again. Then divide the dough into two unequal parts, one slightly larger than the other.

 Grate the cheese. You can use a blender or a grater. Form the smaller piece into a flatbread about 0.5 cm thick and place it on a floured baking sheet. Sprinkle the top with cheese and coarsely chopped basil leaves (or, for a more casual approach, use a bag).

Chop the olives. You can fry the chopped garlic with the olives, adding balsamic vinegar, or you can just toss them in. Top with a second (larger) flatbread and fold the edges inward, sealing them well to prevent the cheese from leaking.

Make small indentations in the focaccia, brush generously with olive oil, and let rest for about 10 minutes. Bake in a preheated oven at 180°C (350°F) for about 30 minutes, until the focaccia is light golden brown.

Enjoy!