Spicy Focaccia with Olives and Sun-Dried Tomatoes
A spicy focaccia topped with olives and sun-dried tomatoes, featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 10 g fresh yeast
- 250 g flour
- 0.5 tsp fine sea salt
- 4 tbsp olive oil
- 60 g sun‑dried tomatoes (in oil)
- 60 g black olives (pitted)
- 1 handful fresh herbs (e.g., oregano, thyme, rosemary)
- flour (for the work surface)
Instructions
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1.
In a bowl mix the yeast with about 125 ml lukewarm water. Combine the flour and fine salt in another bowl. Add the dissolved yeast and 3 tbsp olive oil to the flour mixture and knead with an electric hand mixer’s dough hooks until smooth. Adjust flour quantity as needed. Cover and let rise in a warm place for about 45 minutes.
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2.
Preheat the oven to 200 °C fan (convection).
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3.
After rising, knead the dough again on a floured surface. Chop the tomatoes and olives. Wash, dry, shake off excess water from the herbs, then finely chop them. Gently fold the tomatoes, olives, and herbs into the dough. Roll the dough into an oval flatbread and place it on a baking sheet lined with parchment paper. Drizzle with remaining olive oil and bake for 25–30 minutes until golden brown.
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4.
Let cool before serving.
