Focaccia with Dried Tomatoes and Olives
BREADS AND BAKED GOODS

Focaccia with Dried Tomatoes and Olives

This tasty Focaccia with Dried Tomatoes and Olives can be made so easily and it’s filled with delicious goodness, perfect for dinner.

Ingredients:

  • 400 g flour
  • one sachet dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 220 ml lukewarm water
  • sliced olives
  • rosemary, oregano, basil
  • 1 tablespoon olive oil
  • dried tomatoes

In a glass measure the lukewarm water, then mix in the yeast and the sugar and let the mixture rise for 10 minutes. In a big bowl, sift the flour and salt and add the herbs.

Focaccia with Dried Tomatoes and Olives
Focaccia with Dried Tomatoes and Olives booksandlavender.com

Add the yeast mixture and 1 tablespoon of olive oil.

Focaccia with Dried Tomatoes and Olives
Focaccia with Dried Tomatoes and Olives booksandlavender.com

When the dough has pulled together, move it to a plain clean surface and knead it for 2-3 minutes.

Focaccia with Dried Tomatoes and Olives
Focaccia with Dried Tomatoes and Olives booksandlavender.com

After the dough has been briefly kneaded, move it to a clean bowl brushed with 1 tablespoon of olive oil and let it rise for 45 minutes. When the dough has doubled its size, sprinkle the olive slices and the dried tomatoes.

Now, knead it again to make sure all the good stuff is inside.

Preheat the oven to 180*C and roll the dough until it’s 1-2 cm high because it will rise in the oven as well.

With your fingers, make holes on the surface of the dough and pour a little bit of olive oil on top. Then sprinkle sea salt, olive slices, oregano, rosemary and some dried tomatoes.

Lastly, put the rolled dough in the preheated oven and bake it for 30-35 minutes or until golden brown.

Focaccia with Dried Tomatoes and Olives
Focaccia with Dried Tomatoes and Olives booksandlavender.com

 

Focaccia

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 3 servings

Ingredients:

400 g flour
1 sachet dry yeast
1 teaspoon sugar
1 teaspoon salt
220 ml lukewarm water
sliced olives
rosemary, oregano, basil
1 tablespoon olive oil
dried tomatoes

Instructions:

  1. In a glass measure the lukewarm water, then mix in the yeast and the sugar and let the mixture rise for 10 minutes. In a big bowl, sift the flour and salt and add the herbs.
  2. Add the yeast mixture and 1 tablespoon of olive oil.
  3. When the dough has pulled together, move it to a plain clean surface and knead it for 2-3 minutes.
  4. After the dough has been briefly kneaded, move it to a clean bowl brushed with 1 tablespoon of olive oil and let it rise for 45 minutes. When the dough has doubled its size, sprinkle the olive slices and the dried tomatoes.
  5. Now, knead it again to make sure all the good stuff is inside.
  6. Preheat the oven to 180*C and roll the dough until it's 1-2 cm high because it will rise in the oven as well.
  7. With your fingers, make holes on the surface of the dough and pour a little bit of olive oil on top. Then sprinkle sea salt, olive slices, oregano, rosemary and some dried tomatoes.
  8. Lastly, put the rolled dough in the preheated oven and bake it for 30-35 minutes or until golden brown.
https://booksandlavender.com/2016/01/09/focaccia-with-dried-tomatoes-and-olives/

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