Focaccia Recipe with Olives, Tomatoes & Rosemary!
This focaccia recipe is a simple and quick recipe. Feel free to add anything else which you think might taste great!
Ingredients
- 400 g Self-Rising Flour 15 ounce
- 10 g Instant yeast 0.4 ounce
- 1 Teaspoon of sugar
- 1 Tablespoon of salt
- 4 Tablespoons of extra virgin olive oil
- 200 ml Warm water ⅘ cup
- 120 ml of Milk ½ cup
For the toppings
- 20 Cherry tomatoes
- 10 Black olives
- Rock salt
- Rosemary
- 1 Glass of water
- 3 Tablespoons of olive oil
Instructions
- In a medium bowl, mix the flour, yeast, salt and sugar. Mix well.
- Add 4 tablespoons of extra virgin olive oil and mix all together.
- Add the milk and water, then knead the dough by hand or with your mixer, until the dough is extremely elastic and very sticky.
- Now let the dough rise. Put the dough in a bowl greased with oil and cover well with a cloth, then set aside to rise for about 2-3 hours.
- Flatten the dough on an oiled baking tray. Use your hands to flatten the dough.
PS: If the dough keeps shrinking, cover it for 5 minutes to let it rest.
- Let the dough rest in a hot spot until the dough is swollen and full of bubbles and almost doubled in height. This takes about about 45 minutes.
- Season the dough generously with a mixture of water and oil. With your hands, press your fingertips firmly into the dough, pushing all the way down to the bottom of the pan to create dimples.
- Add the toppings: rosemary, olives, cherry tomatoes and coarse salt.
- Cook in a static oven preheated to 375ºF (190ºC) for 25 minutes.
Our very soft focaccia is ready!!!
Notes
If you wish to make the surface golden and crispy, during the last 5 minutes of baking, set the oven to the grill function and you will see how immediately your focaccia will take on color: crispy on the outside and soft on the inside it will taste even better.
