Imagine biting into a warm, golden slice of Tomato and Olive Focaccia, where the rich aroma of freshly baked bread mingles with the vibrant flavors of juicy cherry tomatoes and briny olives. This Italian classic is not just a treat for the taste buds; it's an experience that transforms any meal into a celebration! Whether you're hosting a dinner party or simply indulging in a cozy night in, this focaccia will impress your guests and elevate your culinary repertoire. Ready to bring a taste of Italy into your kitchen? Let's dive into this delightful recipe that promises to be the star of your table!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 12 servings
Ingredients
- 4 cups all-purpose flour
- 1 1/2 cups warm water
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1/2 cup olives, pitted and sliced
Instructions
- In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy, indicating that the yeast is activated.
- Once the yeast mixture is frothy, add the olive oil and salt to the bowl. Mix well to combine.
- Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Transfer the dough to a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Preheat your oven to 425°F (220°C) while the dough is rising.
- Once the dough has risen, punch it down to release the air. Transfer it to a greased baking sheet or a large baking pan. Using your fingers, gently stretch and press the dough into a rectangle or circle, about 1 inch thick.
- Using your fingertips, create dimples all over the surface of the dough. This will help to hold the toppings and give the focaccia its characteristic texture.
- Evenly distribute the halved cherry tomatoes and sliced olives over the surface of the dough, pressing them gently into the dimples.
- Drizzle a little olive oil over the top of the focaccia and sprinkle with a pinch of salt for added flavor.
- Let the focaccia rest for another 15-20 minutes to allow it to rise slightly before baking.
- Once rested, place the focaccia in the preheated oven and bake for 20-25 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- After baking, remove the focaccia from the oven and let it cool for a few minutes on a wire rack. Cut into squares or wedges for serving.
- Enjoy your Tomato and Olive Focaccia warm or at room temperature, either on its own or with a side of olive oil for dipping!
Tips
- Activate Your Yeast: Ensure your warm water is not too hot; it should be around 110°F (43°C) to properly activate the yeast without killing it. The mixture should become frothy, indicating the yeast is ready to work its magic.
- Kneading Technique: When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself. This technique helps develop gluten, resulting in a fluffier focaccia.
- Dimpling the Dough: Don’t skip the dimpling step! This not only creates a beautiful texture but also holds the toppings in place, ensuring every bite is packed with flavor.
- Topping Variations: Feel free to get creative with your toppings! Fresh herbs like rosemary or thyme, roasted garlic, or even a sprinkle of cheese can elevate your focaccia to new heights.
- Perfect Baking: For a crispier crust, place a shallow pan filled with water in the oven while baking. The steam will help create that perfect golden exterior.
- Serving Suggestions: Serve your focaccia warm with a side of olive oil and balsamic vinegar for dipping, or pair it with your favorite cheeses and cured meats for an Italian-inspired charcuterie board.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
