recipe of ultimate stuffed Tomato and olive focaccia

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato and olive focaccia. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato and olive focaccia is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato and olive focaccia is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 1/4 cups (310ml) warm water
  • 2 teaspoons (7g/1 sachet) dried yeast
  • 2 teaspoons caster sugar
  • 3 cups (450g) plain flour
  • 2 teaspoons sea salt flakes
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tablespoon olive oil
  • 100g cherry tomatoes
  • 1/4 cup (40g) pitted kalamata olives
  • 1/4 cup (30g) pitted green olives
  • 1/2 red onion, cut into wedges
  • 2 tablespoons rosemary sprigs
  • 1 garlic clove, thinly sliced
  • Sea salt flakes, extra, to sprinkle

Method

  • Step 1
    Combine the water, yeast and sugar in a jug. Set aside for 5 mins or until foamy.
  • Step 2
    Combine flour and salt in a large bowl. Make a well in the centre. Pour in yeast mixture and extra virgin olive oil. Use a round bladed knife to stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place in a greased bowl. Cover. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
  • Step 3
    Preheat oven to 200°C. Grease a 20cm x 30cm rectangular pan. Punch down dough with your fist. Turn onto a lightly floured surface and knead until it returns to its original size. Roll out to a 20cm x 30cm rectangle. Place in prepared pan. Brush with olive oil. Top with tomatoes, combined olives, onion, rosemary, garlic and extra salt. Set aside for 15 mins to rise.
  • Step 4
    To make the rocket pesto, place the pine nuts, parmesan, garlic, rocket and dill in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream. Season.
  • Step 5
    Bake for 25-30 mins or until golden brown and focaccia sounds hollow when tapped on the base. Serve warm or at room temperature with rocket pesto and balsamic glaze.

So that’s going to wrap it up for this exceptional food Tomato and olive focaccia recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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