John Myers
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Focaccia with Tomatoes, Sheep Cheese and Olives
The perfect focaccia with tomatoes, sheep cheese and olives recipe with a picture and simple step-by-step instructions.
Dough:
- 275 g Wheat flour type 550
- 175 ml Lukewarm water
- 2 g Yeast fresh
- 0,5 tsp Sugar
- 0,75 tsp Salt
- 2 tbsp Olive oil
Covering and for coating:
- 4 tbsp Olive oil
- 4 Snack date tomatoes
- 2 size Pickled olives, pitted, black ones too
- 30 g Sheep cheese
- 1 tsp Thyme freeze dried
- 1 tbsp Liquid butter
- 1 Clove of garlic
- 0,5 tsp Salt
- Heat the oven to 35 °. Sift the flour into a bowl. Make a well in the middle, crumble the yeast into it, sprinkle with the sugar and pour some of the lukewarm water on it. Stir the yeast, water, sugar and a little flour from the edge until the yeast has dissolved and a liquid pre-dough is formed. Seal the bowl with aluminum foil and let it rise in the oven (or another warm place) for at least 15 minutes.
- When the volume of the pre-dough has at least doubled, add the salt and the rest of the water and knead everything into a smooth dough with the dough hook of the hand mixer or with a food processor. Then add the oil and knead for at least another 5 minutes using the device. The longer the better. Then take the dough out of the bowl, roll it through a little more by hand, put it back in the bowl and place it tightly closed in the warmed oven again. The dough rest there for at least 1 hour.
- During this, wash the tomatoes, dry them, cut them in half. Slice olives. Roughly crumble the sheep’s cheese. Put the oil in a cup, make the butter liquid but not too hot and pour over the oil. Skin the garlic and press it into the oil. Add salt and stir everything well. Hold ready.
- Then preheat the oven to 200 ° top / bottom heat. Line the tray with baking paper. Spread the dough on top into a flat cake that is not quite 1 cm thick and brush it with 2 tbsp oil. Press deep holes in the dough with your fingers and then cover it with the halved tomatoes, olive slices and the crumbled sheep’s cheese. Sprinkle the thyme over everything. Moisten a kitchen towel with hot water, wring it out if necessary, cover the bread with it and let it rest for another 30 minutes.
- Then place in the middle of the oven and bake for 20-25 minutes until golden brown. When it is browned, remove it from the oven immediately and brush with the oil, butter and garlic mixture while it is still hot.
- The focaccia tastes best when it is still slightly warm. But you can also bake it up again briefly or – if it is a grill side dish – simply put it on the grill.
- The above portion information relates to a focaccia for 2 – 3 people. – depending on hunger ……… ;-)))
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