John Myers
Tomato and Olive Focaccia; Mediterranean Bread
The perfect tomato and olive focaccia; mediterranean bread recipe with a picture and simple step-by-step instructions.
- 500 g Spelled flour type 630
- 1 tsp Salt
- 1 tsp Dried Italian herbs
- 1 dice Fresh yeast
- 100 ml Olive oil
- 100 g Dried tomatoes in oil
- 80 g Black pitted olives
- 0,5 bunch Thyme
- 1 tbsp Sea-Salt
- Mix the flour, dried herbs and salt in a bowl. Dissolve the yeast cube in 250 ml of warm water while stirring. Stir the yeast water and 70 ml olive oil into the flour mixture using the dough hook of the hand mixer. Knead for a few minutes until a smooth dough is formed. Cover the bowl and let it rise at 40 degrees in the oven for about 45 minutes, until the dough volume has almost doubled.
- Drain the olives and tomatoes and cut both into smaller or larger pieces as desired. Pluck the leaves from the thyme.
- Knead the dough well again on a floured surface, then work in the tomatoes and olives. Roll out the dough on a baking sheet lined with baking paper into a large flatbread (or simply press it into shape with your hands). Drizzle with the remaining olive oil and use your finger to make dents in the flatbread at regular intervals. Sprinkle with thyme and sea salt.
- Bake in the preheated oven at 200 degrees (or fan oven 180 degrees) on the middle rack for about 20-25 minutes.
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