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Deborah

Deborah Dana

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Recipe of Fennel and Olives Focaccia
Recipe

Fennel and Olives Focaccia

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Delicious Italian focaccia with fennel and olives. Perfect to accompany different main courses or to prepare a sandwich. It is a bread full of flavor and with an incredible texture. Prepare it
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Ingredients

4 portions
  • 1 1/3 cups flour
  • 1 1/4 tablespoons dry yeast
  • 2/3 cups Water
  • 1/2 tablespoons salt
  • 1/2 tablespoons sugar
  • 2/3 cups greek olive
  • 1 bunch fresh thyme
  • 1 tablespoon olive oil
  • 2 fennel
  • 1 cup parmesan cheese
  • 1 cup feta cheese
  • 1 lemon

Preparation

Mix the flour, salt, sugar and yeast in a bowl. Add the water and knead. Cover and allow to grow for at least 2 hours.
Divide the dough into two balls, cover with a damp towel and let it grow 1/2 hour more.
Mix the olive, oil and thyme in the blender.
Cut the fennel into slices and in a bowl mix with the lemon and season with a little salt and pepper.
Preheat the oven to 250 degrees centigrade.
Grease with olive oil two trays to bake pizza or cookies. Spread the dough over each one and cover first with the mixture of olives, then with fennel slices and finally with the parmesan and feta cheese.
Bake for 15 minutes or until the dough is crispy. Remove from the oven.

PRESENTATION

Serve on a wooden board.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
224.7
kcal
11.24%
Carbohydrate, by difference
19.1
g
6.37%
Protein
10.6
g
21.2%
Total lipid (fat)
11.9
g
18.31%
100
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Provided by USDA
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