Tomato and Taggiasca olive focaccia, a simple yet very flavorful and delicious focaccia. Topped with tomato sauce and olives, then also add oregano and grated cheese, it is also suitable for your vegetarian friends and you can offer it for a home aperitif.

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Difficulty: Easy
Cost: Cheap
Rest time: 4 Hours
Preparation time: 15 Minutes
Portions: 18/20
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients

2 cups Manitoba flour
2 cups all-purpose flour
1 tsp sugar
Half packet dry yeast
1 3/4 cups water
1 tbsp fine salt
1 tbsp dried oregano
1/4 cup olive oil (+ 2 tbsps for the baking tray)
1 tbsp dried oregano
1/4 cup grated Grana Padano
2.1 oz Taggiasca olives

Tools

1 Stand Mixer
1 Measuring Jug
1 Baking Tray
1 Spoon

Preparation of Tomato and Taggiasca Olive Focaccia

Pour the Manitoba flour, all-purpose flour, sugar, and dry yeast into the bowl of the stand mixer.
Start the machine and add about half of the available water.
Once the water is fully absorbed, add the salt, oregano, and the remaining water.
Start and knead until all the water is absorbed.
Now add the olive oil and knead until you obtain a fairly smooth and homogeneous dough.
Remove the dough from the mixer and place it on a baking tray greased with 2 tablespoons of olive oil.
Cover the dough with the mixer bowl and let it rise at room temperature for 3 hours.
After the rising time, spread the focaccia until it reaches the edges of the tray.
Cover with another tray and let it rise again for half an hour.
Now for the topping, use a spoon to spread the tomato sauce over the entire surface of the focaccia. Then sprinkle everything with dried oregano.
Add the Taggiasca olives and finally sprinkle with the grated cheese.
Cover again and let it rise one last half hour.
Then bake at 428°F for about 15 minutes.
Once cooked, let it rest for 5 minutes in the oven, turned off and with the door slightly open.
And voilà… the tomato and Taggiasca olive focaccia is ready to be served.