Layered salad and olive focaccia

Huile d'olive de Nyons PDO
Subtle flavour
Layer salad et focaccia aux olives
A PDO
Preparation
40 min
A PDO
Resting time
2h
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4

Ingredients

A PDO
For 2 personnes
  • 100 g of cooked chickpeas
  • 1 carrot, peeled and grated
  • The juice of half a fresh lemon
  • 1 avocado
  • 1 handful of cashew nuts
  • The arils from half a pomegranate
  • A few young lettuce leaves
For the olive oil and pomegranate dressing
  • 1 tbsp pomegranate molasses
  • 3 tbsp mild-flavoured olive oil
  • The juice of half an orange
  • 1/2 clove of garlic, freshly chopped
  • Fresh grated ginger, to taste
  • 1 tsp maple syrup
For a large olive focaccia
  • 6 g of dry baker’s yeast
  • +/- 300 ml of lukewarm water
  • 275 g 00 durum wheat flour
  • 225 g T45 wheat flour
  • 7 g of salt
  • 2 tbsp + 40 ml of traditional-style olive oil
  • 120 g black olives from France
  • 40 ml of water
  • 1 tbsp dried oregano
  • 1 tsp fleur de sel

Tip

For olive oil with a subtle flavour, you could choose PDO from Nyons or Nice, Languedoc AOC, or oils made from the Lucques, Cailletier, Tanche, Bouteillan and Négrette varieties,...For olive oil with a traditional flavour, opt for the PDO Aix-en-Provence – ripened olives, Vallée des Baux de Provence – ripened olives, or the PDO Provence – ripened olives, and all ‘old-fashioned’ or ‘ripened olive’ oils.

Instructions

How to make a layer salad

  • In a large jar, place a first layer of cooked chickpeas. Mix the grated carrot with a little lemon juice to prevent it from turning brown, then spread it out as a second layer on top of the chickpeas. Slice the avocado thinly and drizzle with the remaining lemon juice to prevent them from turning brown. Then arrange the avocado slices on top of the grated carrots.

  • Add a layer of cashew nuts, whole or chopped, as you prefer. Add the pomegranate arils. And finally, a last layer of baby salad leaves. Close the jar. Keep in a cool place until ready to serve.

Olive oil and pomegranate vinaigrette

  • In a bowl, whisk all the ingredients together to make a dressing. Pour into an airtight container and keep chilled. Just before serving, pour the dressing over the salad and toss to combine.

Focaccia with olives and dried oregano

  • In a bowl, mix the dry baker’s yeast with 300 ml of lukewarm water. Leave to prove for about ten minutes at room temperature. In the food processor bowl, add the flours, salt and 2 tbsp of traditional-style olive oil. Add a little dried oregano (optional) and the water and yeast mixture. Knead the dough for 10 to 15 minutes until it is smooth, even and slightly sticky.

  • Stone the olives and chop them into pieces. Add them to the dough and knead quickly to work the olive pieces into the dough.

  • Sprinkle a little flour over the dough, cover with a tea towel and leave to rise for an hour in a warm room or in an oven at 35°C.

  • Place the dough on a baking tray lined with baking paper or in an oiled dish and roll it out to a thickness of 1 cm or slightly thicker, depending on your preference. Leave to rise for a further 30 minutes in a warm place.

  • Mix the 40 ml of traditional-style olive oil with the 40 ml of water. Use your thumb to make evenly spaced indentations on the top of the focaccia and drizzle generously with the olive oil and water mixture. Sprinkle with dried oregano and fleur de sel. Leave to rise for a further 20 to 30 minutes away from draughts.

  • Preheat the oven to 200°C.

  • Bake the focaccia for about 20 minutes until it is golden brown. Leave it to cool slightly before cutting into squares and enjoying.

  • Focaccia can be eaten cold or lightly warmed in the oven. It can be frozen and, once defrosted, lightly warmed in the oven.

Tip

For olive oil with a subtle flavour, you could choose PDO from Nyons or Nice, Languedoc AOC, or oils made from the Lucques, Cailletier, Tanche, Bouteillan and Négrette varieties,...For olive oil with a traditional flavour, opt for the PDO Aix-en-Provence – ripened olives, Vallée des Baux de Provence – ripened olives, or the PDO Provence – ripened olives, and all ‘old-fashioned’ or ‘ripened olive’ oils.
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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