Focaccia

December 4, 2012 (Last Updated: January 11, 2019)

Focaccia

Ingredients

  • ½ quantity of basic bread dough
  • 30ml (2 tbsp) Parmesan, grated
  • 60ml (¼ cup) olive oil
  • 12 small cherry tomatoes
  • 12 pitted black olives
  • ½ red onion, finely chopped
  • 10ml (2 tsp) crushed garlic
  • 2 fresh rosemary sprigs, chopped
  • 125ml (½ cup) mozzarella, grated
  • coarse salt and freshly ground black pepper, to taste

Instructions

1

Preheat the oven to 200°C. Brush a baking sheet or a round loose-based 24cm cake tin with olive oil.

2

Make your dough according to the recipe.

3

Layer the dough evenly on the baking sheet or in the cake tin, spreading it with your hands into a round or oblong shape. Sprinkle the dough with Parmesan.

4

Dip your fingertips in oil and press some distinct holes into the dough. Press tomatoes and olives into the holes.

5

Generously sprinkle with olive oil so that some of the oil collects in the holes. Set aside in a warm place and allow to rise for 20 minutes.

6

Sprinkle red onion, garlic, rosemary, mozzarella, salt and black pepper over the focaccia.

7

Bake in the oven until golden brown and crisp, about 20 minutes. Allow to cool on a wire rack.

 

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