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Chilli, provolone and olives minifocaccia

Chilli, provolone and olives minifocaccia

In this part of the world the grilling season is right on! Barbeque wherever you look. Here as well. A lot of, in fact. And sometimes you just crave for something a little bit different for “aside dish” not the usual pasta salad, not a tabouleh or a potato salad. So why don’t go for a minifocaccia? It’s one person-sized, so everyone gets their own… It’s rather quick, the longest process it’s the raising of the dough, so there you have it, no biggie. In fact, no biggie at all 😉


  • 500g flour (chilli-bread flour in my case)
  • black olives
  • provolone cheese
  • olive oil
  • sugar
  • salt&pepper
  • dry yeast
  • water


  1. prepare the dough by mixing the dry ingredients first (flour, salt&pepper, sugar, dry yeast);
  2. add the water and start the “read beast of pleasure” (aka Kitchen-Aid) and mix the dough;
  3. add the roughly chopped olives and cheese and leave to rise;
  4. form small balls, flatten them, spread with olive oil and sprinkle with maldon salt;
  5. cook in a 210 °C oven for about 15 minutes (I used the bread baking function of my oven) and serve still warm (at their best).
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