Marco Scaglione
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Time: 20 minuti più riposo
Difficulty: Facile
The rustic focaccia, made particularly tasty by black olives.
Features:
tasty and versatile, the olives often arrive on our tables, eaten as they are, or used to prepare first or second courses or to make more tasty buns and focaccia. Black olives are more mature and consistent olives (they contain more monounsaturated fats) while green olives are richer in water and mineral salts and less calories than black ones.
They contain a lot of fat and about 75% of the total consists of monounsaturated fatty acids (the so-called good fats) whose consumption is associated with a reduced risk of cardiovascular disease, monounsaturated in fact contribute to lower total cholesterol and LDL (bad). Olive oil, however, is more concentrated and provides, for the same quantity, from six to eight times the amount of monounsaturated fats (it is also true that it consumes less). Olives are rich in antioxidants, promote digestion and are rich in vitamin E.
Historical background:
Among the Italian DOP varieties we mention the Ascolana tenera, the Nocellana del Belice, the Bella di Cerignola excellent also the Taggiasche, the Carolea, the Cassanese, the Giarraffa, the Itrana, the Sant'Agostino, the Santa Caterina, the olives of Gaeta and those of Leccino.
On the market they are proposed whole, pitted, in rounds, put in oil or vinegar, in brine, flavored with chili or other flavors, put in the oven and then sold loose or packed in cans, sachets, trays, etc.
Notes:
On the market not always black olives are actually olives that have changed color because they are more mature, in fact, these olives are often added with ferrous gluconate (E579), it would be good to choose organic black olives.
Ingredients :
500 g Special Bread and Pizza Molino dalla Giovanna
400 g water
25 g fresh yeast
40 g Extra virgin olive oil
12 g salt to taste
40 g black olives
Rice and corn flour for dusting
For the brine:
100 g water
100 g oil Evo
8 g salt
Proceeding
In a bowl dissolve the fresh yeast with the water at room temperature, pour the mix into the same large Ciotolo, or in planetary mixing the mixture of water and knead. Add a little oil and salt and continue to work until the ingredients are all well incorporated. Transfer the dough on two trays lined with parchment paper previously greased with oil and spread the focaccia all over the pan in a homogeneous way and pour half of the brine, then press with your fingertips to create the classic pits where you lay the brine, add the olives.
Allow to rise for 45 minutes/1 hour at room temperature.
After the leavening time has elapsed, turn on the oven in static mode and at 250, season the remaining brine and bake.
Remove the pan when cooked and serve.