John Myers
Seaweed Focaccia with Olives and Tomatoes
The perfect seaweed focaccia with olives and tomatoes recipe with a picture and simple step-by-step instructions.
- 2 tsp Nori seaweed
- 25 g Fresh yeast or 1 packet of dry yeast
- 500 g Flour
- 3 tbsp Olive oil
- Salt (fine for the dough and coarse for sprinkling)
- 125 ml Lukewarm water
- Optional:
- Sun-Dried tomatoes
- Olives
- Fresh rosemary
- Stir the yeast into the lukewarm water and let stand for approx. 10 minutes.
- Mix the flour and 1 teaspoon of fine salt. Pile the mixture on a board and make a well in the middle. The dissolved yeast is then poured into it.
- Shape the whole thing into a dough and knead until it is smooth and elastic (approx. 10 minutes). If the dough is too dry, add a little more water, if it is too wet, add a little more flour.
- Shape the dough into a ball and place in a floured bowl. Cover the bowl and let the dough rise in a warm place until it has risen to twice its volume.
- In the meantime, soak the nori seaweed in a little water and soak for about 15 minutes. Then drain and drain well so that they can be kneaded well into the dough.
- Then knead the dough briefly again and add the seaweed and all other additional ingredients.
- Form the dough on a lightly floured baking sheet into a 1 cm thick flatbread, cover again and let rise for another 30 minutes.
- Then brush the top with oil and sprinkle with a little coarse salt and, if you like, with rosemary.
- Bake the focaccia in the oven preheated to 210 ° for about 20 minutes until golden brown.
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