Naturally leavened focaccia with courgettes, black olives and parmesan

Recipe of " Baci di Dama "
focaccia-grana
Ingredients: (for 2 focaccias)
  • 250 g of pizza flour (from Ruggeri) + a few spoons for kneading
  • 80g of refreshed sourdough + 1 teaspoon of raw cane sugar
  • 100 ml of warm water
  • 1/2 tablespoon fine salt
  • 100 ml extra virgin olive oil + a little more
  • coarse salt
  • to fill:
  • grilled courgettes, previously
  • pitted black olives
  • grain, flakes
  • fresh basil
Preparation
  1. Dissolve the sourdough starter in the water together with the brown sugar.
  2. In a large bowl, pour the flour and mix it with the salt and oil. Slowly pour in the water and mix with a wooden spoon. If the dough is dry, add more warm water; if it is wet and sticky, add flour.
  3. Now knead with one hand for a few minutes and continue with both hands on a pastry board: the dough must be smooth.
  4. Grease a large bowl with oil and put the dough aside, covering it with a damp cloth and two dry cloths. Let it rise for about 5 hours.
  5. Take the dough, roll it out, divide it in half and on a wooden board form two round bases for the focaccias. Turn on the oven to 200°C non-ventilated and place a baking tray with water on the lower rack (to create steam).
  6. Stuff the focaccias with previously grilled courgettes, black olives and oil. Place the focaccias on a baking tray lined with baking paper. Bake for 25-30 minutes (check the cooking with a toothpick by gently piercing the side of the focaccia). Once the focaccias are cooked, sprinkle with a little Parmesan cheese.

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