14 Jan

Foccacia with olives

It is Sunday morning, and my time to recover some energy after a busy week. I have several ways to recover.
Terje, Marta and cousin Mathilde are out cross country skiing, yes we’ve finally got enough snow for that.
I could have gone with them, but decided to use the opportunity to enjoy a quiet house. I have an opera playing, Mozart’s Don Giovanni, I am making a cream cake for a party in the afternoon, and I have just taken a foccacia with olives out of the oven.
The nice smell is filling the house.For the foccacia I used the same recipe as I gave you a few days ago, Foccacia Dolca con Mandorle, but instead of sprinkling the dough with sugar before baking, I used a small glass of marinated olives.
A rich foccacia doesn’t need anything else, but taste the best eaten plain, still hot from the oven.

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