Focaccia with dried tomatoes and Taggiasca olives is a rustic appetizer.
With a soft consistency, this dish can be served as a main dish or as an accompaniment to platters of main courses. The strong taste of our dried tomatoes and the delicacy of the Taggiasca olives are excellent as a complement to almost all dishes and a good glass of red wine.
• 200 of type 00 flour
• Thyme to taste
• ½ sachet of brewer’s yeast
• Salt to taste
Pour the flour into a bowl, adding oil, salt and thyme. Dissolve ½ packet of yeast in warm water and gradually add the water to the flour, starting to knead with your hands.
When the mixture is uniform and slightly shiny, leave to rest in a container covered with a damp pact at room temperature (about 30 minutes).
Cut a portion of about 30g of driedtomatoes and a portion of about 20g of olive “Taggiasca”.
Add the dried tomatoes and the olives to the dough, knead and let it rise for another 15 minutes.
With the help of a rolling pin, spread the dough on an oiled baking pan and bake at 180 °C ventilated oven for about 30 minutes.
Cascina San Cassiano s.r.l.
Corso Piave, 182 – 12051 Alba (CN) ITALY
P.IVA 02657120040
Tel: +39 0173 282638
