Starters
Black Pepper and Oregano Focaccia
Serves
6
Ingredients
1kg flour • 200ml Cortes de Cima Extra Virgin Olive Oil • 20g sea salt • 25g Belamandil Flor de Sal • 30g white sugar • 25g baker’s yeast • 40g pitted black olives • 1 tsp dried oregano
Method
Mix the flour with the salt, sugar, half the olive oil and add the yeast, previously dissolved in a little warm water • Mix the dough until it lifts from the surface and leave to rest for one hour • Place on a greased baking tray, spreading uniformly and rub the upper layer with the remaining olive oil • Dot evenly with the chopped olives, and sprinkle with the oregano and leave to rest for a further half an hour • Bake for 20 to 25 minutes in the oven preheated to 180º to 200ºC • Remove from the oven and sprinkle the warm surface with flor de sal
