Focaccia flat bread with olives

Pour the flour onto a board. Pour the brewer’s yeast into the middle with two spoonfuls of Extra Virgin Olive Oil Delicato. Knead the dough manually while adding more warm water if necessary. Then detach pieces of the dough and roll them out into thin disks of a diameter of about 20 cm. Leave to rise for about 30 minutes.

In the meantime, stone the Pitted Olives Carli. Wash these olives repeatedly under running water, dry them and cut them into small pieces. Place them in a bowl. Add Anchovy Filets, washed and chopped into small pieces, a spoonful of Carli Extra Virgin Olive Oil Delicato and a pinch of pepper. Spread some of this mixture on each disc. Do not spread the mixture over the outer edges (2 cm). Carefully fold this edge of the dough over the filling to form rolls of a thickness of about 3 or 4 cm.

When all the rolls are ready, press them and arrange them one next to the other in a dish greased with Extra Virgin Olive Oil Delicato. The dish must be entirely filled with the rolls, thus making for a single focaccia flat bread which shall be slightly flattened down manually.

Pour a drizzle of Extra Virgin Olive Oil Delicato to cover the entire surface of the focaccia and transfer it to a hot oven (180°C) for about 40 minutes.