Focaccia Recipe with Olives, Tomatoes & Rosemary!
User Reviews
5
Focaccia Recipe with Olives, Tomatoes & Rosemary!
Description
Focaccia with olives, tomatoes, and rosemary is a savory bread with a tender inside and slightly crisp exterior. The dough is made with self-rising flour, instant yeast, sugar, salt, olive oil, warm water, and milk, producing a sticky and elastic dough that benefits from a long rise. Once the dough has doubled, it is spread and dimpled by hand in an oiled baking tray. The toppings of fresh rosemary, cherry tomatoes, and black olives are pressed carefully into the dough, then sprinkled with coarse salt. Baking with a water and oil mixture on top prevents drying and adds flavor to the crust.
The natural yeast fermentation and slow rising create visible bubbles in the dough, giving the bread an airy and light texture when baked. The combination of toppings adds bursts of tartness from tomatoes and briny notes from olives, balanced by the fresh aromatic rosemary. This focaccia works well as accompaniment to soups or salads or served as a rustic snack.
To enhance the crust’s color and texture, the recipe suggests briefly switching the oven to grill for the final 5 minutes of baking, adding a golden crispness that contrasts with the soft crumb inside.
Ingredients
- 400 g self-rising flour 15 ounce
- 10 g instant yeast 0.4 ounce
- 1 Teaspoon sugar
- 1 Tablespoon salt
- 4 Tablespoons olive oil extra virgin
- 200 ml water ⅘ cup, warm
- 120 ml milk ½ cup
For the toppings
- 20 cherry tomato
- 10 black olives
- rock salt
- rosemary
- 1 water glass of water
- 3 Tablespoons olive oil
Instructions
- In a medium bowl, mix the flour, yeast, salt and sugar. Mix well.
- Add 4 tablespoons of extra virgin olive oil and mix all together.
- Add the milk and water, then knead the dough by hand or with your mixer, until the dough is extremely elastic and very sticky.
- Now let the dough rise. Put the dough in a bowl greased with oil and cover well with a cloth, then set aside to rise for about 2-3 hours.
- Flatten the dough on an oiled baking tray. Use your hands to flatten the dough. PS: If the dough keeps shrinking, cover it for 5 minutes to let it rest.
- Let the dough rest in a hot spot until the dough is swollen and full of bubbles and almost doubled in height. This takes about about 45 minutes.
- Season the dough generously with a mixture of water and oil. With your hands, press your fingertips firmly into the dough, pushing all the way down to the bottom of the pan to create dimples.
- Add the toppings: rosemary, olives, cherry tomatoes and coarse salt.
- Cook in a static oven preheated to 375ºF (190ºC) for 25 minutes.Our very soft focaccia is ready!!!
Notes
- Resting the dough briefly if it shrinks back when pressed helps maintain an even thickness.
- Applying a generous layer of the water and oil mixture before baking keeps the focaccia moist and flavorful.
- Using the oven’s grill function for the last few minutes will give the focaccia a golden, crisp crust.
User Reviews
Overall Rating
5
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