In a large bowl, combine the yeast, the extra-virgin olive oil and the salt. Pour in the water and mix well.
- 500 g flour
- 20 g baking powder
- 2 tablespoons Borges extra-virgin olive oil
- 1 tablespoon salt
- 400 ml lukewarm water
- 70 g Borges green olives
- 1 tablespoon fresh rosemary
Step by step
Gradually add the sifted flour and mix until it forms a solid dough.
Cover with a dish towel and let the dough rest for half an hour.
Fold the dough over four times, flattening it, and let it rest for another half hour, well covered. Repeat the operation one more time.
Grease an elongated baking sheet with extra-virgin olive oil and arrange the dough on top of it, flattening it out. Let it rest in the fridge for 24 hours.
Spread the sliced green olives on top, along with the rosemary, a drizzle of light extra-virgin olive oil (you can spread it with a brush) and a little salt. Feel free to use your favorite herbs instead of the rosemary.
Bake the focaccia at 220 ºC for 20 minutes. Let it cool before serving.