Soft focaccia bread with “molche” (olives)

Maybe not everyone knows “molche” and it’s too bad!!

Molche is what remains after olive pressing, it’s a kind of olive sauce very, very very tasty.

Thanks to Cristina’s gift I had the chance to try it and I decided to make a soft focaccia with it. It’s unmissable!

SERVES 4 PEOPLE

READY IN 4 h

INGREDIENTS

10 oz lukewarm water + ½ oz brewer’s yeast

9 oz all-purpose flour

4 oz semolina

2 tablespoons potato flakes

2 pinches salt

2 tablespoons “molche”

Semolina to taste

Extra virgin olive oil to taste

4 tablespoons extra virgin olive oil

4 tablespoon s water

2-3 pinches salt

STEP 1: MAKE THE DOUGH

In a mixing bowl, blend: water +brewer’s yeast, then add – little by little – all-purpose flour, semolina, potato flakes, salt and molche.

STEP 2: LET IT RISE

Cover the dough with cling film and let it stand at room temperature for a couple of hours.

STEP 3: ROLL OUT

Put some semolina on the pastry board, then place the dough on it and cover with a bit semolina . Roll the dough out carefully by hand (1-2 cm thick).