The "Itrana bianca" olive focaccia entices with its captivating aroma and soft texture beneath a golden crust. Each bite releases intense Mediterranean notes, perfect for sharing during aperitifs, outings, and celebrations.

INGREDIENTS (30x40 cm tray):
For the dough:
500g type 0 flour
365g water
3g yeast
10g salt
15g extra virgin olive oil

For the topping:
150g "Itrana bianca" olives

For the brine:
100g water
25g extra virgin olive oil
5g salt

Method:
In a bowl, pour all the flour, yeast, and 320g of water. Work the ingredients until you get a coarse dough. Gradually add the remaining water and with the last drop, also add the salt. Once you have a smooth dough, incorporate the extra virgin olive oil and continue to work until fully absorbed. Place in a bowl greased with plenty of olive oil and covered with cling film to rise.
Add the "Itrana bianca" olives, give it a round of folds, and let it rise until doubled in size. Once doubled, turn the dough directly into the tray - previously greased with olive oil - and gently spread it with your hands. Let it rest for 30 minutes, then make holes with your fingertips. Emulsify water, oil, and salt and pour the entire amount over the focaccia surface. Add the "Itrana bianca" olives and press them gently into the dough. Bake at 200°C for 20/25 minutes.
Once cooked, remove from the oven and serve.
ENJOY YOUR MEAL!