The soft focaccia with cherry tomatoes and black olives is a very tasty focaccia that is easy to prepare. Great for appetizers and aperitifs, perfect for your children’s snack
- Difficulty: Very easy
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Soft Focaccia with Cherry Tomatoes and Black Olives
- 3 1/2 cups all-purpose flour
- 1 1/4 cups water
- 2 tsp active dry yeast
- 2 tsps sugar
- 1 tsp salt
- 1 tbsp extra virgin olive oil (plus for topping)
- as needed cherry tomatoes
- as needed black olives
- as needed oregano and salt
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Baking Pan
Preparation of Soft Focaccia with Cherry Tomatoes and Black Olives
Let’s see how to prepare the soft focaccia.
In the stand mixer’s bowl pour the water and yeast, mix well until all the yeast has dissolved, add the sugar, mix, then the salt and oil and mix again. Add the flour, attach the dough hook and start the stand mixer at speed 1
and knead for 2 minutes. After the time, set the speed to 2 and knead for 4 more minutes. Grease a bowl and pour the dough into it, drizzle with a little oil, knead a bit to form a smooth and homogeneous dough, cover with a cloth and let it rise until it doubles in size.
Once risen, grease a baking pan, place your dough and spread it out, let it rise for another 30 minutes or at least until it doubles in size. Pour a little oil and spread over the entire surface, wash and dry the cherry tomatoes, slice them and top half of the focaccia, top the other half with black olives, sprinkle oregano on the tomatoes, then salt the entire focaccia, cover and let rise for another 30 minutes, if needed add more oil. Ready to bake in a well-heated oven and bake at 430°F for about 25 minutes or until the desired golden brown, check the baking as it may vary from oven to oven. Your focaccia is now ready to enjoy, for aperitifs and appetizers I recommend cutting it into squares. For those who do not have a stand mixer, the procedure is roughly the same, just start by mixing with a spoon then put the mixture on a board and knead by hand until it becomes a smooth and homogeneous dough, then proceed as already described.
notes
If there are leftovers, store them in the oven for a day, it will be good even cold, otherwise just heat it for a few minutes. You can easily top it however you like.
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