Focaccia with Tomatoes and Olives
Tuscany-style bread with tomatoes and olives is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g dried tomatoes (packed in oil)
- 100 g black pitted olives
- 0.5 bundle thyme
- 0.5 cube fresh yeast (21 g)
- 500 g flour
- 1 tsp salt
- 5 tbsp olive oil
- flour (for dusting the work surface)
- Sea salt
- olive oil (for drizzling)
Instructions
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1.
Drain and finely chop the tomatoes and olives. Rinse the thyme, dry it, and tear into small pieces.
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2.
Dissolve the yeast in 250 ml lukewarm water. Mix flour with salt, place in a bowl, create a well in the center, pour in the yeast mixture and olive oil. Knead by hand or with an electric mixer until smooth. If dough feels too dry add more lukewarm water; if too wet add a bit of flour.
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3.
Knead the dough on a floured surface for about 10 minutes, return to the bowl, cover, and let rise in a warm place for about 1 hour.
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4.
Preheat the oven to 200°C (390°F) with both top and bottom heat.
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5.
Knead the dough again on a floured surface, incorporating tomatoes and olives. Roll out to fit a baking sheet and line the sheet with parchment paper.
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6.
Sprinkle thyme and sea salt over the dough, drizzle with olive oil, and bake in the preheated oven for about 40 minutes.
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7.
Remove the focaccia from the oven, let it cool, then slice into pieces and serve.
