FOCACCIA WITH OLIVES AND TOMATOES

Focaccia with olives and tomatoes, a fantastic dough, very soft and tasty. I liked this focaccia right away because of its height and fluffiness. It is an i meal made with potatoes that you can stuff as you wish. I used olives and tomatoes and I must say that came out a fantastic focaccia, very soft and tasty. I recommend you try it and I’m sure it will win you over at the first bite. Let’s see what we need to make the focaccia with olives and tomatoes.

Try the FOCACCIA WITH ONIONS AND TOMATOES

  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Rest time1 Hour 30 Minutes
  • Cooking time30 Minutes
  • Serving10
  • Cooking methodOven
  • CuisineItalian

Ingredients

WHAT IS NEEDED TO MAKE THE FOCACCIA

550 g flour
250 g potatoes, boiled in distilled water, no salt
80 g extra-virgin olive oil
200 g water
fresh beer yeast
Half teaspoon sugar
1 teaspoon salt
200 g black olives (without stone)
tomatoes (red)

Tools

Steps

PREPARE THE FOCACCIA

Peel the potatoes and boil them. Dissolve the yeast in the water with the sugar then make a hole in the center of the flour bowl and pour in the dissolved yeast, add the oil and finally the salt. Knead everything well and add the black olives cut into pieces, continue to knead and form a nice soft dough, cover it and let it rise until it doubles in size.

Oil a rectangular ovenproof dish, I used a 30×20 baking dish, pour in the dough and with your fingertips, press it down covering the entire bottom of the dish. If you use a smaller dish, the focaccia will be much taller. Wash the tomatoes and cut them into small pieces and place them on the entire surface of the focaccia, adjust the salt, and leave to rise for another 30 minutes. Bake, at 180 degrees, for about 30 minutes but always adjust with your oven. Take the focaccia out of the oven and enjoy.

Try the FOCACCIA WITH ONIONS AND TOMATOES

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