My olive focaccia recipe is inspired by Ligurian restaurateur Lucio Galletto, who uses more water and oil in his recipe than most I’ve seen (see video below). Liguria is famous for the tiny, tasty Taggiasche olives that make the most delicate olive oil. They’re also known as Niçoise olives and popular preserved in oil on both sides of the Provence/Liguria border. They’re great scattered over focaccia dough too to make this olive focaccia. Ideally use the pitted ones so no one accidentally bites down on a seed. See my pissaladiere recipe, for a Provençal variation on olive focaccia and try a glass of Italian pinot grigio to complete your snack, like the juicy Maso di Mezzo from Mezzacorona in Trentino in the cool Italian Alps.
Serves 4 as a starter, side dish or snack
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