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Focaccia with tomatoes, olives and rosemary

Author
Cookinero 4 Nov 2022
17960
Focaccia with tomatoes, olives and rosemary

A very simple foccacia recipe for those who are still rather timid with bread. You can, if desired, add less tomatoes, and more olives.

How to cook Focaccia with tomatoes, olives and rosemary

Step 1

Mix all ingredients for the dough. I do this in a mixer with a hook attachment. Knead it for 10-15 minutes until it becomes elastic and no longer lags behind the walls.

Step 2

Roll the dough into a ball and brush lightly with olive oil. Put in a deep cup, cover the cup with a towel and leave the dough to rise in a warm place for 45-60 minutes. (Dough should double in size).

Step 3

Dust the table with flour, flatten the ball of dough into a cake and roll it into a circle / oval 1 cm thick. I immediately rolled it out on a silicone mat. Leave the focaccia to proof for 20 minutes, covered with cling film.

Step 4

Cut cherry tomatoes into halves or quarters. Pull out the bones from the olives (you need to hit them with something heavy)

Step 5

Focaccia with tomatoes, olives and rosemary

Press the cherry tomatoes and olives into the surface of the focaccia and let it sit for 20 minutes. stand for the dough to rise slightly.

Step 6

Sprinkle the focaccia with coarse sea salt, pepper, a mixture of dried Italian herbs and fresh rosemary leaves.

Step 7

Brush the focaccia with a little olive oil.

Step 8

Bake in an oven preheated to 250 ˚С for 10 minutes, then reduce the temperature to 180 ˚С and bake for another 5-7 minutes until the focaccia is browned.

Focaccia with tomatoes, olives and rosemary - FAQ About Ingredients, Baking Time and Storage

Absolutely! Feel free to get creative with your focaccia toppings. Roasted vegetables like bell peppers, zucchini, or onions work well. You can also experiment with different cheeses like Parmesan or feta.
Focaccia is best enjoyed fresh, ideally on the day it's baked. However, you can store it in an airtight container at room temperature for up to 2 days. It may become slightly drier, but still tastes delicious.
Yes, focaccia freezes well. Let it cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 2 months. To reheat, thaw it at room temperature and then warm it in a 350°F (175°C) oven for a few minutes until heated through.
Focaccia is a versatile bread. It's fantastic as a snack, appetizer, or alongside soups and salads. You can also use it to make sandwiches. Try serving it with balsamic vinegar and olive oil for dipping.
Yes, you can substitute active dry yeast. Use the same amount, but activate it first by dissolving it in warm water (about 100-110°F or 38-43°C) with a pinch of sugar for 5-10 minutes until foamy, before adding it to the other ingredients.
You can definitely make focaccia dough by hand. Just knead it on a lightly floured surface for about 15-20 minutes until it becomes smooth and elastic. It might take a bit longer than with a mixer.
While this recipe is not inherently gluten-free, you can adapt it by using a gluten-free bread flour blend. Look for blends that are designed for yeast breads and follow the instructions on the package. You might need to add a binder like xanthan gum to help with the dough's structure.

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