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