Focaccia with olives and tomatoes

Focaccia with olives and tomatoes – a Mediterranean delight

Focaccia with olives and tomatoes is a recipe that will not only fill your home with enticing aromas but will also bring a piece of culinary tradition that has transcended generations to your table. This flat, fluffy, and flavorful bread can be served as an appetizer, snack, or even as an accompaniment to a main meal. Focaccia is versatile, and the combination of olives and sun-dried tomatoes gives it an intense and savory taste, perfect for sharing with loved ones.

Preparation time: 15 minutes
Rising time: 50-60 minutes
Baking time: 20 minutes
Total time: 1 hour and 35 minutes
Servings: 8

Ingredients:

- 300 g white flour
- 200 g whole wheat flour
- 3 tablespoons extra virgin olive oil (for a more intense flavor)
- 1 tablespoon salt
- 1 tablespoon sugar
- 300 ml warm water
- 25 g fresh yeast (or 7 g dry yeast)
- Kalamata olives (about 100 g, halved)
- Sun-dried tomatoes in oil (about 100 g)
- Dried rosemary (or a fresh sprig, as preferred)

A bit of history:

Focaccia has its origins in Roman tradition, evolving over time under various influences. It is a bread that has been consumed for centuries, often served with various toppings and local ingredients. This recipe has become a popular choice worldwide due to its simplicity and delicious taste.

Step by step:

1. Preparing the starter: In a small bowl, mix the yeast with 1 tablespoon of sugar and 50 ml of warm water. Add a tablespoon of flour and mix well. Cover the bowl with a towel and let it sit at room temperature for 10 minutes until bubbles start to form. This is an essential step that will give your dough a fluffy texture.

2. Mixing the dry ingredients: In a large bowl, combine the two types of flour and the salt. Make sure the salt does not come into direct contact with the yeast, as it can inhibit its activity.

3. Forming the dough: Make a well in the center of the flour mixture and add the prepared starter, the 3 tablespoons of olive oil, and the remaining warm water (about 250 ml). Mix with a wooden spoon or your hands until the ingredients are combined. Then, knead the dough for 5-7 minutes until it becomes elastic and smooth.

4. First rising: Place the dough in a bowl greased with olive oil, cover it with a damp towel, and let it rise in a warm place for 30-40 minutes or until it doubles in size. If you have a bread machine, you can use this option to knead and rise the dough.

5. Preparing the baking tray: While the dough is rising, prepare a baking tray (approximately 30x40 cm) by greasing it with a little olive oil and sprinkling a small amount of flour to prevent sticking.

6. Shaping the focaccia: Once the dough has risen, turn it out onto a lightly floured work surface. Stretch it with your fingers to fit the shape of the tray. Use your fingers to create small dimples in the dough, where you will place the olives and sun-dried tomatoes. Make sure all the ingredients are well distributed.

7. Second rising: Cover the tray again with a towel and let the focaccia rise for another 15-20 minutes.

8. Preparing for baking: Preheat the oven to 170 degrees Celsius. Before placing the focaccia in the oven, drizzle it with a tablespoon of olive oil, sprinkle with sea salt, and add rosemary (dried or fresh).

9. Baking: Bake the focaccia in the preheated oven for 15-20 minutes until it turns golden and crispy on the edges. It is important to keep an eye on it, as every oven bakes differently.

10. Cooling and serving: Once done, remove the focaccia from the oven and let it cool on a rack. You can cut the focaccia into squares or triangles and serve it warm or at room temperature.

Serving suggestions:

Focaccia with olives and tomatoes can be served alongside a fresh salad, a yogurt herb dip, or as an appetizer with a dry white wine. It is also delicious with flavored olive oil or balsamic vinegar.

Tips and useful advice:

- Use high-quality flour to achieve the best texture.
- If you want to add a bit of extra flavor, you can include some dried herbs in the dough, such as oregano or basil.
- If you prefer a more intense taste, you can use green olives or even a mix of olives.
- Focaccia can be kept at room temperature for 2-3 days, but it is best enjoyed fresh out of the oven.

Frequently asked questions:

1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast. In this case, use 7 g of dry yeast and mix it with the dry ingredients at the beginning.

2. What type of olives should I choose?
Kalamata olives are the most suitable for this recipe due to their intense flavor, but you can experiment with different types of olives.

3. Can focaccia be frozen?
Yes, focaccia can be frozen. Make sure to wrap it well to prevent freezer burn. When you want to serve it, let it thaw at room temperature and then you can reheat it slightly in the oven.

4. How can I make focaccia less caloric?
You can reduce the amount of olive oil to 2 tablespoons and use this recipe as a base to experiment with different vegetable toppings.

Enjoy this simple recipe for focaccia with olives and tomatoes, which combines tradition with authentic taste! Whether you make it for yourself or for guests, it is sure to become a favorite for everyone. Bon appétit!

 Ingredients: 300 g white flour, 200 g whole wheat flour, 3 tbsp olive oil, 1 tbsp salt, 1 tbsp sugar, 300 ml water, Kalamata olives, sun-dried tomatoes in oil in a jar, a cube of yeast (25 g), dried rosemary or a fresh sprig.

 Tags:  focaccia