Olive and tomato focaccia
st.
Ingredients · Servings 1
- 300 g flour
- 7 g dried yeast
- 6 g salt
- 180 g lukewarm water
- 50 g black olives
- 80 g cherry tomatoes
- 2 sprigs of rosemary
- Sea salt
- Olive oil
Method · 2 h 30 min
- Put the flour in a mixing bowl and add the salt and yeast separately. They must not touch each other, as the salt reduces the yeast's effectiveness. Add the water and 2 tablespoons of oil and knead into a smooth dough. Knead until the dough feels slightly sticky and forms a membrane (just like a chewing gum ball) when stretched.
- Place the dough in a greased bowl and turn it around briefly so that all sides are coated with oil. Cover the bowl with plastic wrap or a damp tea towel and let the dough rise for an hour. The dough is ready when it has doubled in volume.
- Take a baking sheet and line it with parchment paper. Press the dough out over the baking sheet until a rectangular sheet about 2 cm thick is formed.
- Halve the cherry tomatoes. Distribute the tomatoes and olives (you can also choose just one topping) over the focaccia and press them down slightly. Form some extra indentations in the dough with your fingertips. Olive oil will settle in these, making your focaccia extra delicious. Drizzle the dough with a little olive oil, sea salt, and some chopped rosemary.
- Let the focaccia rise for another 30 minutes under a damp tea towel. Preheat the oven to 220 degrees (fan oven).
- Bake the focaccia in the preheated oven for approximately 20-25 minutes. It tastes best when freshly baked. You can store it for up to 3 days, but reheat it briefly in a preheated oven. Freezing is also an option, of course.
