Ingredients
Serves:2
1 cup cold water
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4 tablespoons Vignoli Puglia Organic Extra Virgin Olive Oil + a little
2 ½ cups 00 flour for pizza or high in gluten bread flour
1 teaspoon granulated sugar
½ tablespoon salt
1 teaspoon dry brewer's yeast
One small potato about 3.5 ounces
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14 Vignoli “Bella di Cerignola” Olives
Quantity: 1 focaccia
- 200 milliliters cold water
- 50 milliliters Vignoli Puglia Organic Extra Virgin Olive Oil + a little
- 300 grams of 00 flour for pizza or high in gluten bread flour
- 1 teaspoon granulated sugar
- ½ tablespoon salt
- 1 teaspoon dry brewer's yeast
- A small potato of about 100 grams
- 14 Vignoli “Bella di Cerignola” Olives
Preparation
Emulsify water and Puglia Extra Virgin Olive Oil in a planetary mixer.
Add half of the flour, sugar, and salt to the mixer and knead for 5 minutes.
Add the remaining flour and baking powder and knead for 10 more minutes.
Spread dough into a greased pan, add sliced potatoes and Bella di Cerignola olives. Let rise and bake in the oven at 392°F for 25 minutes.
- Emulsify water and Puglia Extra Virgin Olive Oil in a planetary mixer.
- Add half of the flour, sugar, and salt to the mixer and knead for 5 minutes.
- Add the remaining flour and baking powder and knead for 10 more minutes.
- Spread dough into a greased pan, add sliced potatoes and Bella di Cerignola olives. Let rise and bake in the oven at 392°F for 25 minutes.
More ideas for you
We are more than just olive oil and vinegar.
Our chefs and nutritionists create our fresh, from-scratch Italian delicacies for food lovers just like us. From homemade pastas and sauces to our made-in-house tapenades and olive mixes, we create our gourmandies using original recipes that incorporate the freshest and best locally grown Italian ingredients. Experience true Italian food the Vignoli way!