Focaccia

Facaccia is delicious white bread from Italy. It takes some time to make it perfect, but extra time is well worth while.

Make a simple white bread dough in the evening. Find a large bowl, and put the dough in. Bowl needs to be large. The dough should cover only about 1/3 of the volume. Seal with plastic wrap, and put the dough to the fridge. (Yes it will rise slowly in the fridge). Leave it for the overnight. This way, the dough will frement and the taste will get stronger...)

In the morning, (or day...), take the dough from the fridge, let it warm up some half an hour. Make a flat bread, which is double the side of your oven plate (or pot). Oil the pot well wit Olive oil, use best possible oil.

Dough is ready to get some fillings

Use, parma, serrano, panchetta etc for base layer. Add basil (if you like basil) and parmesan. (Do not add any tomatosauce, - this is not a pizza...) Meat is usually salty, so no seasoning needed!

Lay the other half of the dough on top of the fillings, seal well, but you do not need any eggs, or whatsoever. Just push the edges to each other.
Make "pockets" on top of the dough. Fill pockets with olives.

Add thyme (very important for authentic taste), you can add some parmesan as I have done here. Add A LOT of Olive oil. The whole packet can almost swim in oil... Add also some goarse seasalt.

Oven 225 and 22 - 25 mins

Focaccia straight from the oven.

Focaccia with green salad for quick lunch.