Olive & Tomato Focaccia Bread

The smell of fresh bread baking in the oven is always irresistible…This Olive and Tomato Focaccia Bread will take you back to your Italian vacations.

MAKES: 10 pieces

INGREDIENTS

  • 250 g all-purpose flour

  • 1 tsp salt

  • 1 tsp brown sugar

  • 1 tsp / 5 g dry yeast

  • 150 ml lukewarm water

  • 2 tsp dried rosemary herbs

  • 1/2 tsp Himalayan red salt

  • 6 - 8 cherry tomatos

  • 20 - 25 olives

  • 4 tbsp extra virgin olive oil

Method

  1. Mix sugar in lukewarm water. Add yeast and let it bloom for 10 - 15 minutes. (The water should not be hot, otherwise your yeast will not bloom.)

  2. Sieve flour and mix salt into the flour.

  3. Make a soft dough by adding this yeast water to the flour. Knead well for 5 - 7 minutes. Add 1 tbsp of olive oil and knead again to make the dough smooth.

  4. Cover it and leave it for 1 hour.

  5. Grease a square cake tin and put the dough ball in the centre. With your palms, spread the dough to all sides of the tin. Cover it with a plate and leave it for 30 minutes.

  6. You will see the dough has risen again lightly. With your fingers, poke it here and there to make depressions/indentations.

  7. In these depressions, insert the cherry tomatoes (cut into halves) and olives.

  8. Now in a bowl, mix three tablespoons of olive oil with the dried rosemary herbs and Himalayan salt.

  9. Sprinkle or brush this oil mixture all over the dough.

  10. Bake in a preheated oven for 15 - 18 minutes at 240°C.

  11. Cut into long pieces and serve hot with soup or pasta or on its own.

Helpful Tips

  • If you are using fresh yeast instead of dry yeast, you will require half the quantity of yeast mentioned.

  • Make sure that your yeast blooms, otherwise the recipe won’t be a success.

  • Instead of rosemary, you can use oregano or any other herb you have.

  • You can add other toppings such as jalapeños or mushrooms.

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