Approachable Castelvetrano olives appear on more menus

@nationsrestaurantnews Castelvetrano olives are known for their mild, buttery flavor and are a great addition to dishes needing a bit of an acidic punch - but not too much. The olives are harvested earlier than other varieties and not cured, meaning they’re less bitter and more approachable. 4 cups or 512 grams of bread flour 2 teaspoons (10 g) kosher salt 1 packet of instant yeast 2 cups of warm water. The water must be warm for the yeast to activate. Around 105-110 Fahrenheit is good. Add around 2 tablespoons of olive oil to a container. Make sure to cover the whole dough with enough olive oil so it doesn’t form a crust on top. Cover and let it rest in the fridge overnight or for 18-24 hours. After the dough rises, grease your 9×13-inch pan with 2 tablespoons of olive oil and add in the dough. Cover with a tea towel and let it rest for another 4 hours at room temperature. After it has doubled in size, sprinkle olive oil on top and stretch out the dough so it fills the pan. Then dimple the dough. Add in your toppings of choice. Remember to sprinkle sea salt on top and olive oil on top so it gets golden. Bake in the oven at 420 for 25-35 minutes. Let it cool on a wire rack, so the bottom stays crispy and enjoy! . . #Focaccia #Focacciarecipe #Focaccialovers #Focacciabread #breadrecipe #breaddough #breadlovers #olives #oliveoil #extravirginoliveoil #Castelvetrano #Castelvetranoolives #Focacciatutorial #breadtutorial #tutorial #asmr #asmrcommunity #breadinstagram #easybread #focacciafriday #naturallyleavened #focacciaart #olivetree #nokneadbread #nokneadfocaccia ♬ Novacane - LRN Slime & CORBAL & Shiloh Dynasty