John Myers
Tomato and Olive Focaccia
The perfect tomato and olive focaccia recipe with a picture and simple step-by-step instructions.
- 1 tsp Rosemary needles
- 10 g Yeast fresh
- 175 ml Lukewarm water
- 8 tbsp Olive oil
- Salt
- 2 tbsp Sunflower oil
- 3 tbsp Polenta semolina
- 125 g Date tomatoes
- 50 g Pickled olives
- 2 Stems Basil
- Pepper from the grinder
- Sea salt from the mill
- For the dough, finely chop the rosemary needles. Stir the rosnary and crumbled yeast in 175 ml of lukewarm water until the yeast has dissolved. Put the flour in a bowl, add the yeast-rosemary-water, 2 tablespoons of olive oil and a little salt. Knead into a smooth dough with the dough hook in about 5 minutes. Cover and let rise in a warm place for about 30 minutes.
- Knead the yeast dough. Grease the baking pan (30 + 30 cm) well with sunflower oil and sprinkle with polenta. Distribute the yeast dough evenly in the baking pan. Cover and let rise for another 30 minutes. Preheat the oven to 180 degrees.
- Wash the tomatoes and cut them in half. Make small hollows in the dough with your fingertips. Cover the dough with tomatoes and olives. Drizzle with 3 tablespoons of olive oil and sprinkle with pepper.
- Bake the tomato and olive focaccia in the preheated oven on the middle rack for approx. 30-35 minutes. Let the focaccia rest for 20 minutes, drizzle with the remaining olive oil (3 tablespoons). Remove the basil leaves from the stems and place on the focaccia Sprinkle with sea salt as desired. Serve warm.
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