Focaccia with tomatoes, olives and rosemary

Cookinero 4 November 2022

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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

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.