Tuscan Flatbread (Focaccia) with Tomatoes and Olives
Tuscan flatbread (focaccia) with tomatoes and olives is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 21 g yeast (0.5 cube)
- 400 g flour
- 0.5 tsp Salt
- 50 ml olive oil
- 150 g black, pitted olives
- 150 g cherry tomatoes
- 2 tbsp coarsely chopped rosemary
- 2 tbsp olive oil (for drizzling)
- coarse Sea salt
Instructions
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1.
Dissolve the yeast in about 200 ml lukewarm water. Mix the flour with the salt in a bowl. Add the dissolved yeast and olive oil to the flour and knead into a smooth dough using the paddle attachment of an electric hand mixer. Cover and let rise in a warm place for about 45 minutes until doubled in volume. Preheat the oven to 220°C (425°F) fan‑forced.
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2.
Wash and halve the cherry tomatoes. Knead the dough again on a floured surface and roll into a large flatbread measuring 20x35 cm. Place on a baking sheet lined with parchment paper.
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3.
Press the olives and tomato halves into the dough surface, sprinkle with rosemary, drizzle with olive oil, and scatter sea salt. Cover and let rise for another ~15 minutes. Bake in the preheated oven for 35–40 minutes until golden brown. Remove, allow to cool briefly, then cut into portions and serve.
