The QUICK FOCACCIA WITHOUT YEAST FILLED WITH CHERRY TOMATOES AND OLIVES is easy, quick, and very tasty, with dough that you bake in 5 minutes. It’s a focaccia with instant yeast, soft and fragrant. To prepare for countless occasions, this focaccia is a clever and tasty recipe, ideal to serve at the table as an appetizer, in the aperitif, and it is also great to take to the beach! The beauty of this super quick focaccia is that once baked and served, no one will notice that it is not a leavened focaccia. In fact, at home, when my husband and kids tasted it, they couldn’t believe it was a recipe for focaccia without yeast, because it is soft and fragrant just like a real focaccia. With little time and simple ingredients, you can enjoy the easy and quick focaccia with olives and cherry tomatoes in half an hour, ready to be enjoyed. It is ideal to prepare if you don’t know what to make for dinner or if you have last-minute guests. You just need to mix all the ingredients in a bowl, immediately pour the dough into the pan, fill, bake, and enjoy it in less than half an hour, a very easy and delicious recipe! WATCH THE QUICK FOCACCIA VIDEO RECIPE ON MY YOUTUBE CHANNEL and subscribe to not miss many other delicious and easy video recipes!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 24 cm diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1 packet instant yeast for savory preparations
- 1 teaspoon sugar
- 2.5 oz olives (pitted)
- 1 cup cup water (at room temperature)
- 2 tbsps extra virgin olive oil
- 1/4 cup milk
- 1 teaspoon fine salt
- as needed cherry tomatoes (cherry or date tomatoes work well)
- as needed olives (pitted)
- as needed extra virgin olive oil
- as needed rosemary
- as needed coarse salt
Steps
Start by putting the dry ingredients in a bowl, so the all-purpose flour, the instant yeast, sifting them well, and then the sugar. Stir with a spoon to mix the ingredients well.
In another bowl, pour all the liquids, so the water, the extra virgin olive oil, and the milk, and stir with a spoon. Pour the liquids into the dry ingredients bowl, also add the salt and mix everything with a hand whisk to have a smooth batter without lumps. Add the olives to the dough, I chopped them up, but you can leave them whole, as long as they are pitted.
Take a baking pan and oil the bottom well, pour the dough into it, add the cherry tomatoes and other olives on the surface, pressing slightly with your fingers, sprinkle with rosemary, a drizzle of extra virgin olive oil, and finally a pinch of coarse salt. Bake the focaccia in a preheated ventilated oven at 375°F for about 30-35 minutes. Once baked, let the focaccia rest for ten minutes outside the oven before serving it.
… Vane’s tips
You can also prepare the quick focaccia with olives and cherry tomatoes in a rectangular pan 10 by 10 inches.
Once baked, it keeps for 3-4 days in a plastic food bag or under a cake dome.
FAQ (Questions and Answers)
Can I top the focaccia with other ingredients?
Sure, you can put zucchini, peppers, or other vegetables on top.
You can also make it plain and fill it later with ham and cheese.Can I freeze it once baked?
Yes, I recommend cutting it into slices and freezing it in plastic freezer bags.
