Focaccia with sun-dried tomatoes and olives, a very simple leavened bread to prepare, great as a bread substitute, or to serve with appetizers. The dough is easy to make, even by hand if you don’t have a planetary mixer… the addition of milk makes it even softer. The tomatoes and olives are added halfway through the rising process, just chop them and mix them into the dough… they will give a Mediterranean flavor and aroma to your focaccia. Try this recipe, it’s really delicious!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 524.50 (Kcal)
- Carbohydrates 75.34 (g) of which sugars 10.61 (g)
- Proteins 15.03 (g)
- Fat 19.75 (g) of which saturated 3.00 (g)of which unsaturated 14.86 (g)
- Fibers 4.59 (g)
- Sodium 488.61 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups Manitoba flour
- 1.2 cups all-purpose flour (or type 1)
- 1.75 tsp dry yeast (or 40 g of dry sourdough)
- 5 tbsp seed oil (or olive oil)
- 1/2 cup milk
- 1/2 cup water
- 1/2 tsp fine salt
- 1.5 tsp sugar
- 2.5 oz sun-dried tomatoes
- 2 oz Taggiasca olives
- extra virgin olive oil (for the surface)
- coarse salt (for the surface)
- aromatic herbs (to taste)
Tools
- Baking pan 26-28 cm
- Planetary Mixer
- Bowl
Preparation
Place the flours, dry yeast, and sugar in the planetary mixer’s bowl.
Mix the milk, oil, and water in a container.
Gradually pour the liquids onto the flour, mixing with the planetary mixer’s hook at low speed.
Once a ball forms, add the salt and continue kneading for a few minutes at medium speed until you have a smooth, homogeneous ball (1).
Cover the bowl with plastic wrap and let it rise for one hour in the turned-off oven.
After this time, spread the dough on the work surface, fill it with the chopped sun-dried tomatoes and olives (2).
Knead quickly by hand to distribute the ingredients, forming a ball again.
Put everything back in the bowl (still covered) and let it rise for about 1 and a half hours.
At the end, spread the dough in the baking pan, greased with some oil.
Let it rise for another 30 minutes.
Finally, grease the surface with extra virgin olive oil, sprinkle with grains of salt, and dry aromatic herbs to taste (3).
Put the focaccia in a fan oven at 375°F and bake it for 20-25 minutes, or until golden and dry at the base. Adjust the time and temperature according to your oven.
The focaccia with sun-dried tomatoes and olives is ready, let it cool for a few minutes before serving… enjoy your meal!
Suggestions and notes
If you use dry sourdough, it may be necessary to add more water.
If you use sun-dried tomatoes in oil, dry them very well with paper towels before using.
You can replace the Taggiasca olives with other varieties to taste.
If you prefer a thinner focaccia, you can use a standard rectangular oven pan.
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