Focaccia with Olives and Bacon

A fluffy and aromatic flatbread, with a porous crumb and a crispy crust.

Ingredients

• water 300 ml
• pressed yeast 25 g
• sugar 1 tbsp
• salt 1 tsp
• olive oil 6 tablespoons
• flour 450 g
• olives 30 g
• uncooked smoked bacon 30 g
• 1/4 onion
• dried rosemary to taste
• sea ​​salt to taste

Directions

1. Dough: dilute yeast in 50 ml of warm water, add a pinch of sugar and 1 tbsp. flour. Stir and place in a warm place to form a frothy cap. Add the remaining warm water, sugar, salt, olive oil to the finished dough.
2. Pour the dough into the sifted flour, mix. Knead a soft, elastic, slightly sticky dough.
3. Place in a warm place to lift.
4. Cut olives into rings, bacon strips, onions into thin half rings.
5. Divide the matched dough into 2 equal parts. Roll each part into an oval, put on a baking sheet, put on a proofer. Make indentations in the blanks and lay out the olive rings. Using a brush, brush the surface of the tortilla with olive oil, add the bacon, onion, a little rosemary and sprinkle with coarse sea salt.
6. Bake for 20 minutes at 220 degrees.