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Tomato and olive focaccia (TM)

Category: Snack

Preparation time:
20 minutes
Cooking time:
45 minutes
Difficulty:

What you'll need and how to make this dish

Ingredients

    Method

    • Add the water and the flour to the bowl 30 sec / Speed 5.
    • Leave for 1 hour to autolyse.
    • Add the yeast and salt to separate sides of the bowl 10 seconds / Speed 7.
    • Then 2 minutes / Knead.
    • Remove the dough from the bowl and form a ball.
    • Place the dough into a bowl and pour olive oil over the dough to make sure it is well coated.
    • Cover and leave to rest overnight in the fridge.
    • The next day
    • remove from the fridge and bring to room temperature.
    • Pour enough olive oil to cover the base of a roasting pan about 20 x 30cm.
    • Put the dough in the centre of the pan and let it rest
    • covered
    • for 30 minutes.
    • Turn the dough in the oil (it must be nice and oily) and spread it with the tip of your fingers from the centre.
    • Sprinkle with tomatoes pieces or cherry tomatoes
    • cut in half and push well into the dough with the olives.
    • Sprinkle with oregano
    • salt and more oil.
    • Allow to rest until doubled in size.
    • Cook on the bottom rack of a preheated oven for 25 minutes at 200° C (400° F - gas 6)
    • [fan oven 180° C]
    • Allow to cool on a wire rack.