Tomato olive focaccia

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 15
Servings 1
Time

Ingredients

  • DOUGH
  • 300
    g
    cake flour
  • 5
    g
    instant yeast
  • 5
    ml
    sugar
  • 5
    ml
    salt
  • 30
    ml
    oil
  • 250
    ml
    warm water (more if needed)
  • 125
    ml
    pitted black calamata olives, chopped
  • 60
    ml
    oil
  • TOPPING
  • 4
    medium onions, quartered
  • 4
    medium tomatoes, quartered
  • 15
    ml
    chopped fresh rosemary
  • fresh rosemary sprigs for garnish
  • salt and freshly ground black pepper
 

Method

 
1. DOUGH: Combine flour, yeast, sugar and salt in a large mixing bowl. Mix water and oil and stir into dry ingredients to form a stiff dough. Add olives and mix to distribute evenly. 2. Turn out on to surface dusted with flour and knead until dough becomes smooth and elastic, adding more flour if necessary. 3. Brush a large bowl with oil, place dough in bowl, turning the dough to coat surface with olive oil. Cover bowl with plastic wrap and leave in a warm place to rise to double the size (about 35 minutes). 4. Punch down dough and form into a ball. Cover with cling film and leave to rest for 5 minutes. Brush a baking tray with oil. Roll dough out into a 26 cm round and transfer to prepared tray. Build up edges slightly. Cover with cling film and leave to rise for 15 minutes. 5. Bake in a 200 ºC preheated oven for 25 minutes. Garnish with fresh rosemary. 6. TOPPING: Arrange tomato and onion on pre-baked focaccia. Return to oven and bake for a further 15 minutes or until onion begins to soften. Makes 1
 

Read more on: bake
 

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