This focaccia bread with black olives and sun-dried tomatoes is hands down a crowd-pleaser. It has a crispy, crunchy crust that contrasts the light and super aromatic rosemary & garlic interior. Black olives and sun-dried tomatoes topping. YUM!
This is an easy recipe, but very impressive! It’s best served warm right out of the oven with a drizzle of extra-virgin olive oil on top. I love serving it with a charcuterie platter, however, it’s absolutely delicious on its own.
Easy Focaccia with Olives and Sun-Dried Tomatoes
Yield:
8 Servings
This focaccia bread with black olives and sun-dried tomatoes is hands down a crowd-pleaser. It has a crispy, crunchy crust that contrasts the light and super aromatic rosemary & garlic interior. Black olives and sun-dried tomatoes combo topping. YUM!
Ingredients
For the dough
- 400 g strong white bread flour, plus extra for dusting
- 1 sachet dried yeast (10g)
- ½ tablespoon salt
- ½ tablespoon sugar
- 300 ml lukewarm water
- 2 tablespoons extra-virgin olive oil, plus extra to finish
Topping
- 70g black pitted olives, cut in half lengthwise
- 70g sun-dried tomatoes, cut in half
- 1 garlic clove, crushed using a garlic press
- leaves from 3 rosemary stems, roughly chopped
- 2 tablespoons extra-virgin olive oil
- sea salt, according to taste
Instructions
- Place the flour and ½ tablespoon of sea salt into a large bowl and make a well in the middle. Add the yeast and sugar to the lukewarm water and mix with a fork. Leave this for a few minutes and, when it starts to foam, add 2 tablespoons of extra-virgin olive oil, stir, then gradually pour it into the well, mixing with a fork as you go.
- As soon as all the ingredients come together, get rid of the fork, dust your worktop slightly with flour and knead vigorously for around 10 – 12 minutes until you have a smooth, springy, soft dough.
- Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Cover with clean film and leave to prove in a warm place for 40 minutes until doubled in size.
- While the dough is rising, prepare the topping. Cut the black olives in half lengthwise. Do the same for the sun-dried tomatoes.
- Take the leaves from 3 rosemary stems and chopped them roughly. Place into a small shallow bowl. Peal and crush the garlic clove add to the bowl with 2 tablespoons of olive oil. Mix.
- Prepare a tray with some olive oil and sprinkle some sea salt on the bottom. Place the dough into the tray and gently stretch the dough to cover the entire surface.
- Pour the rosemary and garlic mix on top and spread. Push down roughly on top of the dough like a piano to make lots of rough dips and wells. Then add the olives and the sun-dried tomatoes. Spinkle with sea salt. Cover with a slighlty damp tea towel and let it prove for another 20 minutes.
- Preheat the oven at 220 degrees Celsius.
- As soon as the dough has risen, bake into a ventialted oven for 20 minutes or until golden brown and crispy.
- Serve warm additing a drizzle of extra-virgin olive oil when out of the oven.
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