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6-10

2 cup of Italian wheat flour (type 00); 1tbs. of olive oil; 1 tsp. of dry yeast, and ½ tsp. of maltose; 1½ tsp. of salt. For the filling: a handful of sun-dried olives; ½ red onion; olive oil

Focaccia

Dissolve yeast in a 200 g (¾ cup) of warm water, add sifted flour, salt, and oil, knead in a mixer on speed 2 for 15 minutes. Put the dough on the table, cover, and let it rest for 15 minutes. In the center of a pan pour 1-2 tbsp. of oil, place the dough on the oil, flip, and press lightly. Put in the oven for proofing at 40°C (105°F) for 1 hour. Press the dough by hand over the pan to form a layer of uniform thickness, sprinkle with coarse salt, cover with plastic wrap, let rest for 30 minutes. Meanwhile, chop the onion, drizzle with oil, squeeze and mix. Sprinkle the dough with oil and water, press fingertips lightly into the dough to make notches over the entire surface. Arrange the stuffing (olives and onions) on top of the dough, letting the dough rise for 1 hour under plastic wrap. Bake in the oven for 15-20 minutes at 250°C (475°F). Transfer on rack, brush with oil, cut into pieces and serve.

Фокачча (Focaccia)

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