Focaccia with olives and tomatoes
Focaccia is a flatbread made with yeast dough, similar to pizza but without any sauce. It is referred to as flat yeast bread. The yeast dough, from which the focaccia is prepared, is made with simple ingredients such as flour, water, olive oil, yeast and salt. In a simple version, this bread is drizzled with olive oil and sprinkled with coarse salt, but very often its top is covered with additives. All kinds of herbs work great with focaccia such as rosemary, thyme, basil and oregano. In addition, sun-dried tomatoes, fresh cherry tomatoes, olives, garlic, onions and many other additions go just as well with focaccia dough. Focaccia is ideal as a base for sandwiches or served as an addition to soups or salads. It can therefore be served for breakfast, dinner, lunch or as a snack.
The recipe I am sharing with you below is for a moist, crispy outside and soft inside focaccia. In this recipe, the proportion of water to flour is almost 90%, hence the yeast dough from which this focaccia is made is very loose and cannot be kneaded by hand. Such a large amount of water makes the dough after baking moist, not dry. I encourage you to try the following recipe for focaccia with olives and tomatoes, and I wish you a tasty meal.
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Ingredients for focaccia with olives and tomatoes.
Dough:
- 400 g flour type 00
- 6 g instant yeast
- 350 ml lukewarm water
- 1 teaspoon of salt
- 1 tablespoon of olive oil
Additionally:
- 60 g Kalamata olives
- 1 tablespoon of olive oil
- 60 g sun-dried tomatoes in olive oil brine
How to make focaccia with olives and tomatoes.
Pour lukewarm water into a bowl, add yeast and mix. Then add the flour sifted through a sieve, salt and knead with a mixer for 2-3 minutes. Grease a bowl with olive oil, place the dough in it and brush the top with olive oil. Cover the bowl with cling film and refrigerate for at least 15-18 hours.
Line a metal baking tin with baking paper and place the dough taken out of the fridge into it. Press the dough down gently with your fingers, as some air should come out of it. Then, cover the dough with a cloth, which, however, must not touch it directly, otherwise it will stick to it. When ready, set it aside for an hour to an hour and a half at room temperature for the dough to rise. After that time, pour a tablespoon of olive oil over the dough and press it with your fingers to make a lot of indentations in it. Sprinkle the dough with chopped sun-dried tomatoes and halved Kalamata olives. Leave to rise for an hour. Preheat the oven to 210 degrees Celsius and when hot, insert the focaccia in. Bake the focaccia for 25 minutes.
Good to know when making focaccia with olives and tomatoes.
This yeast dough contains a large amount of water, which makes its consistency very loose. The dough cannot be kneaded with hands, so I suggest using a stand mixer or just mixing the ingredients thoroughly with a spoon.
I baked the focaccia in a 24 by 24 centimetre baking tin.
If you like your focaccia very crispy, keep it in the oven for 5 minutes longer.
Do you like focaccia with tomatoes and herbs? If so, try our recipe for Focaccia.
