Focaccia is a type of Italian bread that is known for its delicious taste and soft, airy texture. It is similar to pizza dough but thicker and topped with various ingredients.
One popular variation of focaccia is made with olives and sun-dried tomatoes, which adds a burst of flavor to the bread. Olive and sun-dried tomato focaccia is a savory treat that can be enjoyed as a snack, appetizer, or accompaniment to a meal.
Ingredients
To make olive and sun-dried tomato focaccia, you will need the following ingredients:.
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup warm water
- ½ cup pitted olives (sliced)
- ½ cup sun-dried tomatoes (chopped)
- 2 tablespoons fresh rosemary (chopped)
- Coarse salt, for sprinkling
- Olive oil, for drizzling
Instructions
Follow these steps to make your own delicious olive and sun-dried tomato focaccia:.
Step 1: Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Mix well.
Add the olive oil to the warm water and gradually pour it into the dry ingredients. Mix until a soft dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
Step 2: First Rise
Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for about 1 hour or until it doubles in size.
Step 3: Preparing the Toppings
While the dough is rising, prepare the toppings for your focaccia.
Drain and slice the olives. Chop the sun-dried tomatoes and fresh rosemary.
Step 4: Shaping the Focaccia
Once the dough has doubled in size, punch it down to release any air bubbles.
Transfer the dough to a lightly greased baking sheet and press it down with your hands to shape it into a rectangle or round shape.
Make small dimples all over the surface of the dough using your fingers.
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Step 5: Adding the Toppings
Sprinkle the sliced olives, chopped sun-dried tomatoes, and fresh rosemary evenly over the dough.
Drizzle some olive oil over the toppings to enhance the flavor.
Sprinkle coarse salt on top to add a touch of saltiness.
Step 6: Final Rise
Cover the baking sheet with the focaccia and let it rise for another 30 minutes.
Preheat your oven to 425°F (220°C) during this time.
Step 7: Baking the Focaccia
Once the dough has risen for the second time, remove the cover.
Bake the focaccia in the preheated oven for 15-20 minutes or until the top turns golden brown and the bread sounds hollow when tapped.
Remove from the oven and allow it to cool slightly before serving.
Serving Suggestions
Olive and sun-dried tomato focaccia can be enjoyed on its own or served as a side dish. It pairs well with soups, salads, pasta dishes, or as a base for sandwiches.
You can also serve it as an appetizer by cutting it into bite-sized pieces and serving with a dipping sauce such as marinara.
Storage
If there are any leftovers, store the focaccia in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 2 days.
To reheat, place the focaccia in a preheated oven at 350°F (175°C) for about 5 minutes or until warm.
