Tuscan White Bread with Olives and Dried Tomatoes (Focaccia)

Name: Tuscan White Bread with Olives and Dried Tomatoes (Focaccia)
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 55 min
Yield: 2
Cuisine: Europe
Ingredients: 150 g flour; 100 g cornmeal; 0.5 tsp Salt; 4 tbsp olive oil; 10 g yeast; 4 sprigs thyme; 150 g dried tomatoes (in olive oil); 1 tbsp black olives (pitted); oil (for greasing the baking sheet)

Prep: 1h 30min

| Servings: 2 | Cook: 20min

Tuscan white bread with olives and dried tomatoes (focaccia) is a recipe featuring fresh ingredients from the yeast dough category. Try this and other recipes from Spoonsparrow!

Ingredients

150 g flour
100 g cornmeal
0.5 tsp Salt
4 tbsp olive oil
10 g yeast
4 sprigs thyme
150 g dried tomatoes (in olive oil)
1 tbsp black olives (pitted)
oil (for greasing the baking sheet)

Instructions

1.
Mix flour with salt. Dissolve yeast in 1/8l lukewarm water, add 3 tbsp olive oil and combine with the flour to form a smooth dough; cover the bowl and let rise for 1 hour. Wash thyme, pluck leaves from stems. Drain tomatoes and finely chop with olives.
2.
Knead the dough again, fold in thyme, olives, and tomatoes. Divide into two rounds, roll out slightly with flour. Grease a baking sheet, shape the rounds oval, prickle with a fork several times, cover and let rise for 15 minutes. Brush with remaining oil and bake at 225°C for about 15-20 minutes.