FOCACCIA WITH CHERRY TOMATOES AND OLIVES

April 23, 2014

I was always afraid of using recipes with yeast and making my own bread. But it’s super easy if you have a bit of spare time. To be faire, I still don’t dare to make nice, crusty, dark Austrian bread. I’m still at the beginner bread stage baking focaccia and breakfast buns. 

FOCACCIA WITH CHERRY TOMATOES AND OLIVES

  • 240ml water [lukewarm]
  • 4g dry yeast [1.25teaspoons]
  • 2.5 cups flour
  • 3+1.5 tablespoons olive oil
  • 0.5 tablespoons salt
  • 1 teaspoon sugar
  • 10 cherry tomatoes
  • 10 green olives
  • oregano
  • rosemary

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_ dissolve yeast in water 

_ mix flour, water and sugar in a bowl

_ once water is well mixed in add 3tablespoons olive oil and salt

_ knead until you have a soft dough

_ form into a ball, cover with olive oil and place into a bowl

_ cover with plastic foil and keep in a warm place [for about 2 hours]

_ cut tomatoes in half

_ place in a bowl with a pinch of salt, half a tablespoon of olive oil and some oregano

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_ once the dough is risen, place it in an oily ovenproof pan

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_ push tomatoes and olives into the surface

_ brush with olive oil ans sprinkle with rosemary

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_ let rise for 30min

_ preheat oven to 180°C

_ bake for 20-30min

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