Happy New Year ! After all the delicious sweet treats during Christmas time, I will focus on bread this month. Starting with this delicious Olive and Tomato Focaccia Bread. Focaccia is a flat oven baked Italian bread. Usually served as an appetizer, snack or great for soup-dipping.

Like a homemade pizza, you can top your focaccia with all your favourite toppings. I love the mix of salty olives with sweet and juicy cherry tomatoes and of course a lot of fresh rosemary.

Print Recipe

Olive and Tomato Focaccia Bread

Olive and Tomato Focaccia Bread - Focaccia is a flat oven baked Italian bread. Usually served as an appetizer, snack or great for soup-dipping.

Prep Time2

Cook Time35

Total Time2 35

Cuisine: Italien

Servings: 2 - 4

Author: Fabio

Ingredients

250 g "00" flour or all purpose flour
1 teaspoon sea salt
1 teaspoon active dry yeast
180 ml luke warm water
1 teaspoon sugar
1 tablespoon olive oil
Toppings:
olive oil
cherry tomatoes
mixed olives
fresh herbs such as rosemary, basil etc
course sea salt
paprika

Instructions

In a large bowl, combine the warm water, yeast and sugar. Stir a few times then let sit for 5 minutes.
Add all flour, salt and olive oil. Stir until a dough comes together.
Once the dough comes together, transfer to a floured surface and knead the dough until smooth, usually it takes about 5 minutes. Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 to 1.5 hours.
Transfer the dough onto the baking sheet (well floured or lined with parchment paper) then gently stretch and press it down into the baking sheet.
Preheat oven to 355F (180C).
Let the dough (covered) rise again for 20 to 30 minutes.
Use your fingers to dimple the dough then drizzle with olive oil.
Add all your toppings, slightly press them into the dough. Sprinkle with course sea salt and then bake until golden brown, 25 to 35 minutes.
Cool baked focaccia bread on a wire rack.