Sun-dried tomato and olive focaccia


Ingredients 15
Servings 5
Time 20 minutes plus rising

Ingredients

  • 330
    g
    bread flour
  • 125
    ml
    digestive bran
  • 7
    ml
    instant yeast
  • 5
    ml
    sugar
  • 100
    ml
    olive oil margarine, melted
  • 70
    ml
    pitted black olives
  • 50
    ml
    marinated sun-dried tomatoes, sliced
  • 10
    ml
    dried basil
  • 2
    cloves garlic, crushed
  • ROASTED PEPPER PÂTÉ
  • 3
    red peppers, sliced and roasted
  • 2
    cloves garlic, crushed
  • 100
    ml
    olive oil margarine
  • 100
    ml
    cream cheese
  • 5
    ml
    lemon juice
 

Method

20 minutes
 
1. FOCACCIA: Mix dry ingredients. Add half the melted margarine and 250 ml warm water. Mix well, then knead for five minutes. Cover and set aside in a warm place to rise until doubled in size. 2. Add olives, tomatoes and basil and knead again. Roll out into a 25 cm circle and transfer to a greased baking tray. Mix the garlic and remaining margarine together and brush a little over the surface of the dough. Allow to rise for a further 15 minutes. Make dimples in the dough using your finger tips, sprinkle with coarse salt and bake in preheated 240 ºC oven for 20 minutes. Brush remaining garlic and margarine over focaccia as soon as it's out of the oven. Serve with pâté. 3. ROASTED PEPPER PÂTÉ: Remove skin from roasted peppers. Place peppers and other ingredients into a food processor and blend until smooth. Season to taste. Refrigerate until ready to serve.
 

Read more on: bake  |  fruit
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.