Tomato and olive focaccia
Indulge in the delicious flavors of this Tomato and Olive Focaccia recipe. Made with fresh cherry tomatoes, olives, red onions, and aromatic rosemary, garlic, and dill, this easy-to-follow recipe yields a fluffy, golden focaccia topped with pine nuts, grated parmesan cheese, and peppery arugula. Perfect as a snack or a side dish, this savory Italian bread will be a hit at your next gathering.
Cook time 30 min
Prep time 95 min
Ingredients:
1.50 cups water1 tsp yeast
2 tsp sugar
3 cups all-purpose white wheat flour
1/4 cup olive oil
1/2 cup cherry tomatoes
1/3 cup olives
1/2 red onion
1 tbsp rosemary
2 garlic cloves
1/3 cup pine nuts
1/4 cup grated parmesan cheese
1 cup arugula
1 tbsp dill
Tomato and olive focaccia is a delicious and aromatic Italian bread that combines the flavors of juicy cherry tomatoes, briny olives, fragrant herbs, and a hint of Parmesan. Perfect as a side dish or a standalone snack, this easy-to-follow recipe will guide you through the process of making this delightful bread at home.
Instructions:
- In a large mixing bowl, combine 1.5 cups of warm water, 1 tsp of yeast, and 2 tsp of sugar. Stir and let sit for 5-10 minutes until the mixture becomes frothy.
- Gradually add 3 cups of all-purpose flour and 1/4 cup of olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1-2 hours or until doubled in size.
- While the dough is rising, halve the cherry tomatoes and olives, thinly slice the red onion, chop the rosemary and dill, and mince the garlic.
- Preheat your oven to 425°F (220°C).
- Once the dough has risen, punch it down to release the air. Transfer the dough to a well-oiled baking sheet or focaccia pan, stretching it out to fit the dimensions of the pan.
- Dimple the surface of the dough with your fingers, creating small indentations.
- Drizzle the dough with a generous amount of olive oil, ensuring it pools in the dimples.
- Evenly distribute the cherry tomatoes, olives, red onion slices, minced garlic, and chopped rosemary over the dough. Gently press the toppings into the dough.
- Sprinkle the focaccia with pine nuts.
- Place the focaccia in the preheated oven and bake for 20-25 minutes or until the top is golden brown and crispy.
- Remove the focaccia from the oven and immediately sprinkle it with grated parmesan cheese.
- Allow the focaccia to cool slightly before garnishing with fresh arugula and chopped dill.
- Cut into slices and serve warm. Enjoy your delicious tomato and olive focaccia!
Tips:
- Ensure your yeast is fresh and active by proofing it in warm water with sugar. It should bubble and foam in about 5-10 minutes.
- Use high-quality olive oil to enhance the flavor of the focaccia dough.
- Allow sufficient time for the dough to rise. A well-risen dough will result in a fluffier and more flavorful focaccia.
- Press dimples into the dough with your fingers before adding the toppings. This will help to hold the olive oil and seasonings.
- Reserve some of the toppings to sprinkle on the dough just before baking to ensure they remain vibrant and flavorful.
- Bake the focaccia in a well-preheated oven for an evenly baked, golden crust.
- For an added flavor boost, sprinkle a light layer of sea salt over the focaccia before baking.
- Allow the focaccia to cool slightly before cutting it to maintain its structure and texture.
With its perfect combination of soft, airy dough and flavorful toppings, tomato and olive focaccia is a true crowd-pleaser. Whether served warm or at room temperature, this bread is sure to impress your guests and become a staple in your baking repertoire. Enjoy your homemade focaccia with a simple salad, as a sandwich base, or just on its own as a delicious treat.
Nutrition per serving
8 ServingsCalories 250kcal
Protein 8g
Carbohydrates 40g
Fiber 2.39g
Sugar 2.54g
Fat 15g
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