First, sift the strong flour, put it in a bowl, dig a hole, mix it so that salt, sugar, and yeast do not touch each other, add malt, and then add olive oil and water and knead it for about 20 minutes. When the dough is smooth in one lump, wrap the bowl and let it ferment for about an hour.

After the first fermentation, remove the gas. Divide the dough into 4-5 equal parts and round it, and let it ferment for about 15 minutes. The dough was so hard that I sprayed powder on the surface and the floor. The dough is very tough, but the bread taste is very soft and good.

After the medium fermentation, apply olive oil to the pan and transfer the rolled dough with a rolling pin. Cut the onion into the shape you want and poke it in one of the large doughs. Poke the olives into the other dough. Second fermentation of the dough with toppings for 30 to 40 minutes.

After the second fermentation, apply olive oil to the surface and bake in an oven preheated to 200 degrees for about 15 minutes.

Brush the surface of the cooked pocaccia with olive oil again. If you apply olive oil to the freshly baked pocaccia, it looks good and tastes better.

Olive and onion Pocachia are done. The unevenly poked olives are cute. It is crispy on the outside and very soft and moist on the inside. I put in a lot of olive oil and applied a lot on the outside, so the flavor is very good. And you dip it in olive oil. Salty olive pocaccia is good too. Onion Pocaccia, which is sweet and full of flavor, is also delicious. Especially, it tastes like dipping olive oil and balsamic vinegar. Be careful because you might get addicted quickly.