John Myers
Olives Tomato Focaccia
The perfect olives tomato focaccia recipe with a picture and simple step-by-step instructions.
- 250 g Pizza flour
- 0,5 dice Fresh yeast
- 150 ml Lukewarm water
- Sugar
- Salt
- 2 tbsp Olive oil
- Black olives
- Dried tomatoes in oil
- Thyme
- Garlic oil
- Mix the flour with a good pinch of salt. Dissolve the yeast together with a small pinch of sugar in lukewarm water. Make a well in the flour with your hands and pour the yeast mixture into it. Add the olive oil. Slowly pour flour into the well and mix with the yeast mixture until a dough is formed. Knead the dough briefly and let it rise for half an hour. Halve the olives and stone them if necessary, cut the sun-dried tomatoes into small pieces. Do not knead the dough after the walking time. Press flat on a baking sheet and carefully press in the olives and tomato pieces. In a mortar, grind some garlic oil and thyme and spread this mixture on the focaccia. Now let everything rise again for 15 minutes. Bake at 225 degrees for about three quarters of an hour (unfortunately I can’t give you precise details as my stove is very old and therefore takes a long time).
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