Focaccia with olives, tomatoes and rosemary.Mouthwatering traditional Italian recipe / Photo: Youtube video capture
Focaccia with olives, tomatoes and rosemary is an Italian delicacy that teleports you to romantic Italy with every bite. So easy to make and so delicious, you can’t miss it!
Focaccia is always a great option whether you want pizza or serve it with another dish. The good news is that it’s super easy to prepare, a perfect combination of spices, and looks like you bought it straight from Italy.
Focaccia with Olives, Tomatoes and Rosemary – Ingredients
– 500 g strong flour + additional amount for furikake
– 1 teaspoon salt
– 1 teaspoon powdered sugar
・Fast-acting dry yeast 7g (pouch)
– 3 tbsp olive oil, extra for brushing and dipping
– 200g cherry tomatoes
– 125 g pitted black Moroccan olives, cut in half
– a handful of rosemary
– pinch of sea salt
See also Wild game sauce with a rich and rich taste. You’ve never eaten anything like this!
Focaccia with olives, tomatoes and rosemary – step-by-step recipe
Place the flour in a bowl along with the salt, sugar and yeast. After mixing, add 2 tablespoons of oil and slowly add 350ml of lukewarm water and mix until a sticky dough is formed.
Place on a floured work surface and knead for 5-10 minutes. If it’s sticky, add a little more flour. Place in a clean bowl and cover with a kitchen towel. Let rise for about 1 to 1 1/2 hours or until doubled in size.
Grease a shallow roasting pan or muffin tin (about 20 x 30 cm) with oil. Add dough and spread to edges. Make dimples with your fingers and sprinkle with tomatoes, olives, rosemary and sea salt. Let rise for 30-45 minutes and double in size.
Preheat oven to 200°C. Drizzle 1 tablespoon of olive oil over the surface and bake for 25-30 minutes until golden brown. Cut into squares and serve with extra olive oil for dipping.
For extra flavor, crumble feta cheese on top before baking. Store bread in an airtight container for up to 2 days.
Focaccia offers opportunities to pair with bright reds, like this lesser-known beauty from southern Italy’s Puglia region. I like the fruity and elegant aftertaste. On really hot days, you can also drink this red wine slightly chilled.
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