In a bowl, mix the flour with water, oil, crumbled yeast, and salt. Mix by hand or with an electric mixer equipped with hooks for a few minutes until you get a homogeneous mixture.
Add the turmeric and pepper and mix well until they are incorporated into the dough.
Oil a baking tray (preferably non-stick, otherwise use parchment paper) and pour the dough in the center, flattening it slightly.
Cover with plastic wrap and let it rise for about 1 hour.
With slightly oiled hands, spread the dough and use your fingers to create the typical holes of focaccia.
Let it rest for another 40 minutes and in the meantime, preheat the oven to 200 °C in static mode.
Top with olives and rosemary on the surface.
Mix 1 tablespoon of oil and 2 tablespoons of water in a glass and sprinkle over the surface of the focaccia.
Finish with scattered coarse salt grains.
Bake for 25/30 minutes or until golden brown.
Remove from the oven and let cool.
Store in a container for a few days, better to reheat in the microwave or air fryer before consuming. It can also be frozen and thawed at room temperature.
Perfect to pair with cold cuts and cheeses, or simply enjoyed on its own.
Italia
| Energy (kcal) | 215.78 |
| Carbohydrates (g) | 18.34 |
| of which Sugars (g) | 3.21 |
| Fat (g) | 14.45 |
| of which Saturates (g) | 2.02 |
| Protein (g) | 3.08 |
| Fiber (g) | 2.69 |
| Sale (g) | 1.25 |
