The focaccia with cherry tomatoes and olives – Bimby recipe, a must-try because it’s easy to make and uses only a few simple ingredients.
The dough is similar to the Apulian focaccia, but it doesn’t contain boiled potatoes, and I used my well-refreshed, active sourdough starter.
Friends of Susy, this is a rustic, fragrant, and soft focaccia, rich in fresh cherry tomatoes and pitted black olives, perfect for serving at lunch, dinner, or for a hearty snack.
I recommend trying to make it and let me know if you liked the recipe!
Let’s prepare it together, see you soon Susy.
You might also be interested in the recipes for:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Energy 296.26 (Kcal)
- Carbohydrates 54.30 (g) of which sugars 3.09 (g)
- Proteins 8.27 (g)
- Fat 5.85 (g) of which saturated 0.80 (g)of which unsaturated 0.51 (g)
- Fibers 1.92 (g)
- Sodium 750.54 (mg)
Indicative values for a portion of 137 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 for the Focaccia with Cherry Tomatoes and Olives – Bimby Recipe
- 2 1/2 cups all-purpose flour
- 1 2/3 cups semolina flour
- 5 oz sourdough starter (or 0.35 oz fresh yeast)
- 1 1/2 cups water
- 1 tbsp extra virgin olive oil
- 2 tsp salt
- 7 oz cherry tomatoes (or date tomatoes)
- 1 3/4 oz black olives
- to taste extra virgin olive oil
- to taste salt
- to taste oregano
- Kitchen Robot
- Baking Pan
Prepare the Focaccia with Cherry Tomatoes and Olives – Bimby Recipe
Pour the water and sourdough starter into the bowl, and dissolve it for 15 sec. speed 5.
Add the flours and knead for 1 min. spiga speed. Add the oil and salt and continue to knead for another 5 min. spiga speed
The resulting dough will be smooth and homogeneous, let it rise in an oiled bowl covered with a cloth. It will take about 4/5 hours.
Prepare the 11 inches baking pan, generously grease it with extra virgin olive oil and spread the dough with your hands. Cut the cherry tomatoes in half by hand so some juice drips and place them cut-side down covering the entire surface of the focaccia. Add black olives, a drizzle of oil, salt, and dried oregano. Let it rest for 30 minutes, so it will be nice and fluffy, then bake in a preheated oven at 392°F for 30 minutes placing it in the lowest part of the oven. To make it beautifully golden, turn on the grill function for a few minutes. The focaccia is cooked, let it cool slightly and it is ready to be served. A must-try!
