With the days growing longer, everyone starts to dream about the hot summer days but also to worry about their beach figure. That is why having a very light and simple but also delicious dinner comes in handy. Some people might have only a salad for dinner but if that’s not enough, you can always make some bread to complement it. This amazing Olive Rosemary Focaccia recipe goes perfectly with a tomato salad with goat’s cheese and fresh basil.

Olive Focaccia Ingredients:

• 650 g flour
• 200 ml hot water
• 50 g black olives
• 1 egg
• 1 tbsp. sea salt
• 1 tbsl. olive oil
• 1 tsp. brown sugar
• 1 tsp. freshly chopped rosemary
• ½ cube fresh yeast (20 g)

Olive Focaccia Preparation:

1. Put the flour in a bowl and make a well in the centre. Add warm water.
2. Whisk the egg and add it to the flour. Stir in the crumbled yeast, the sugar and half of the sea salt.
3. When a dough forms, knead by hand. Leave it to rest for half an hour.                                                                            
4. Line a baking tray with baking parchment.
5. Divide the risen dough into 4 balls. Lightly press the dough balls to flatten them a little to a diameter of 4,5 to 5 inches and a thickness of 0.6 inches.
6. Press the dough with the tip of your finger press in a few places.
7. Place the sliced olives on top, in the little wholes.
8. Sprinkle with the rosemary, olive oil and the rest of the sea salt. 
9. Bake for about 20 minutes at 200º C.

Serve the olive rosemary foccacias while they are still hot or wrap them in a tea towel to keep them warm and soft. These little focaccias with olive oil are a perfect complement to every salad or main dish. Bon appetit!

The recipe is inspired by Aldi Süd.