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Sun-dried tomato focaccia with olives

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Ingredients

Adjust Servings:
Dough
500 grams of Flour / All-Purpose Flour
1 teaspoon of Salt
300 ml of Tepid water
1 sachet (7 grams) of Yeast
Other
Extra virgin olive oil
(optional) Semolina
15 or more Black olives
5 or more Sun-dried tomatoes

Nutritional information

136
Calories
24g
Carbs
3g
Fat
4g
Protein
0g
Sugar

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Sun-dried tomato focaccia with olives

  • 2 hours and 40 minutes
  • Serves 15
  • Medium

Ingredients

  • Dough

  • Other

Directions

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Steps

1
Done

The dough

Combine the flour and salt. Add the yeast to the tepid water and mix. Add this to the flour and mix together either using a spoon or your hands.
Once the dough has come together, knead for 5 minutes. Then, put the dough back into the bowl.
Run a tea towel under warm water and place this over the bowl with the dough and let the dough rise for an hour.

2
Done

After the first hour, prepare your oven dish. Grease the dish with olive oil and sprinkle semolina on the bottom of the dish.
Place the dough in the oven dish and form it so it fits in the oven dish.
Using your hands, press holes in the dough.
Add the olives and chopped sun-dried tomatos to the dough and press them in.
Cover with a warm tea towel again.
Let it rise for an hour.

3
Done

Preheat your oven to 220°/425°F.

4
Done

Place the oven dish in the oven and bake the focaccia for 25 to 30 minutes.

5
Done

Drizzle with olive oil immediately after the focaccia comes out of the oven.

Jalisha

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