Hello, dear cooking friends!
I had forgotten about this bread because it was improvised – as a “leftover” product of the Street mekitsi dough. The dough was quite a lot, and there weren’t that many people to feed at home, so I left some of the dough for the mekitsi in the fridge. In the afternoon, I rolled it lightly in a greased pan and baked it with olives and rosemary. Similar to Focaccia Italian recipes.
You can see the recipe for Street Mekitsi Dough HERE.
And here’s how I cooked this Olives and Rosemary Focaccia:
INGREDIENTS:
DIRECTIONS:
As I mentioned above, this focaccia is made from the dough left after the frying the Street mekitsi.
But here's a quick look at how to prepare the dough. It is very important to mention that the dough is prepared at least 6 hours in advance. So if you decide to cook them for breakfast of the family, mix the dough in the evening and just leave it in the fridge.
Pour all dry ingredients into a large bowl and mix well. Choose a large bowl, because the dough increases its volume (about 3-4 times).
Add the water and start stirring until a thick slurry dough is obtained.
If you think the dough is too liquid, you can add some more flour (about 1/3 to 1/2 cups). Cover the bowl with household foil and put the dough in the fridge for at least 6 hours.
Here is the dough you need to get from the refrigerator when ready in the morning. It has to be very porous and has repeatedly increased its volume.
The dough is relatively difficult to work with, because it is sticky. Don't worry, this is exactly how it should be. First, put some oil on your hands. After grasping the dough from one side, it should be as indicated in the picture.
Of course, you can fry some mekitsi with the dough. You have to tear off or cut with a knife a small piece of dough. Thin it with greased hands and place it in hot oil.
But since the quantity of the dough is quite big and if you don't have many people in the household to eat everything, you can leave some of it for later. Of course, you can fry more mekitsi. But I made a focaccia.
Here's how you can make it: Take a baking tray about 30-35 cm in diameter and grease it with about 2 tbsp. of oil (or olive oil). Spread the dough evenly on the bottom of the pan.
Cut the olives into rings and spread them over the dough. Sprinkle with the rest of the oil on top.
Sprinkle with coarse salt. I have a special fleur de sel from Slovenia, which has been produced on this coast for centuries.
Sprinkle with chopped rosemary (fresh or frozen) on top.
Bake in a preheated oven at about 200-220 degrees until the focaccia turns gold.
It's just great! Enjoy! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
As I mentioned above, this focaccia is made from the dough left after the frying the Street mekitsi.
But here's a quick look at how to prepare the dough. It is very important to mention that the dough is prepared at least 6 hours in advance. So if you decide to cook them for breakfast of the family, mix the dough in the evening and just leave it in the fridge.
Pour all dry ingredients into a large bowl and mix well. Choose a large bowl, because the dough increases its volume (about 3-4 times).
Add the water and start stirring until a thick slurry dough is obtained.
If you think the dough is too liquid, you can add some more flour (about 1/3 to 1/2 cups). Cover the bowl with household foil and put the dough in the fridge for at least 6 hours.
Here is the dough you need to get from the refrigerator when ready in the morning. It has to be very porous and has repeatedly increased its volume.
The dough is relatively difficult to work with, because it is sticky. Don't worry, this is exactly how it should be. First, put some oil on your hands. After grasping the dough from one side, it should be as indicated in the picture.
Of course, you can fry some mekitsi with the dough. You have to tear off or cut with a knife a small piece of dough. Thin it with greased hands and place it in hot oil.
But since the quantity of the dough is quite big and if you don't have many people in the household to eat everything, you can leave some of it for later. Of course, you can fry more mekitsi. But I made a focaccia.
Here's how you can make it: Take a baking tray about 30-35 cm in diameter and grease it with about 2 tbsp. of oil (or olive oil). Spread the dough evenly on the bottom of the pan.
Cut the olives into rings and spread them over the dough. Sprinkle with the rest of the oil on top.
Sprinkle with coarse salt. I have a special fleur de sel from Slovenia, which has been produced on this coast for centuries.
Sprinkle with chopped rosemary (fresh or frozen) on top.
Bake in a preheated oven at about 200-220 degrees until the focaccia turns gold.
It's just great! Enjoy! 🙂
