Tornando all'incontro e aspettando che tutti/e pubblichino un resoconto sulle proprie ricette, ecco la focaccia con le olive taggiasche.
As specified Acquaviva this cake was semi-sweet ... I think it could reduce the amount of sugar, or keep it and make a sweet cake, for example with the grapes (as they do in Florence), as also suggested Paola.
The ingredients for a great cake for 10 people are:
1 kg flour kamut
200 grams of water
300 grams of goat milk
70 grams of sugar (reduced to 50?)
80 grams of extra virgin olive
30 grams of fresh yeast
150 g pitted black olives
25 g salt
In the bowl of the planetary set the flour, baking powder, sugar, oil, milk and warm water (not dissolve the yeast first) with the whip in the first clip spin gently to mix all ingredients well, then add salt and increase speed, then add the olives, coarsely chopped with a knife, mix just to keep intact the olives, but enough to distribute evenly in the dough.
(in case you notice that the olives are being destroyed removed from the planetary and knead by hand for a moment).
Leave the dough in the bowl, cover and let stand until doubled in a warm place, away from drafts.
Then roll the dough and fold in on itself a few times, put it in the pan, pour water and oil emulsion (or, if you prefer, a pickle), so as not to let it dry during the rising (which would prevent a smooth rise), and let rise until doubled.
salt and bake at 200 degrees for 8 / 10 minutes.
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