The focaccia with cherry tomatoes and olives can be a very good and tasty appetizer or second course, ideal for an aperitif or dinner. It is a variant of the classic focaccia. It is a very simple leavened product to prepare. I prepared the dough with my Monsieur Cousine kitchen robot but you can use a stand mixer or even a bread machine. Or you can make this dough by hand. The focaccia will be crispy on the outside and soft and tall on the inside. It remains soft even the next day. You can add the ingredients you like most.

I used cherry tomatoes and black olives on this occasion, but a few days ago I used Piccadilly tomatoes and they were very tasty. Finally, a nice sprinkle of oregano and some extra virgin olive oil. If you want some bread ideas, you can try kamut bread, wholemeal bread with chia seeds or pizza with remilled semolina.

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Difficulty: Easy
Cost: Inexpensive
Preparation time: 10 Minutes
Cooking methods: Oven
Cuisine: Italian

Ingredients to prepare focaccia with cherry tomatoes and olives

1/2 cup water
1/2 cup whole milk
2 tbsp extra virgin olive oil
1 1/2 tsp salt
1 1/2 cups Manitoba flour
1 1/2 cups all-purpose flour
1 1/4 tsp dry yeast
2 tsp sugar
8 cherry tomatoes
10 black olives
as needed extra virgin olive oil
as needed oregano

Tools

1 Baking pan

Steps to make focaccia with cherry tomatoes and olives

To prepare focaccia with cherry tomatoes and olives, first make the dough. You can use a stand mixer, or you can do it by hand. I used the Monsieur Cousine Connect kitchen robot. I slightly warmed the water and milk. They should be lukewarm. Put the water, whole milk, and extra virgin olive oil in the bowl. Close with the lid and set speed 4 for 5 seconds.
Now sift the Manitoba flour and all-purpose flour. Then add 1 1/4 tsp of dry yeast and 2 teaspoons of sugar. Close the lid and select the kneading program for 1 minute. Then add 1 1/2 tsp of salt and set the kneading program again for 1 minute.
The dough is now ready. Dust a work surface with flour and knead the dough for a couple of minutes until it becomes smooth and homogeneous. The dough should be very soft.
Grease a bowl with extra virgin olive oil and place the dough to rise covered with plastic wrap in the turned-off oven with the light on. It should double in volume. I left it to rise for about 3 hours.
After the hours have passed, take the dough again. Grease a baking pan well with extra virgin olive oil (you can use a round or rectangular one as I did. My slightly high-edged pan is 8.5 x 11 inches). Take the dough with oiled hands and spread it in the pan, pressing with your fingertips to leave dimples.
Let it rise again for another hour and a half, always with the oven turned off and the light on, protected by plastic wrap.
Now prepare the cherry tomatoes and olives cut into rings. Put everything in a plate and add a little salt and 1 tbsp of extra virgin olive oil and mix everything. Place on the dough, finishing with a drizzle of extra virgin olive oil and a sprinkle of oregano. Preheat the static oven to 392°F (200°C) and bake it for 30 minutes. It should become crispy and golden on the outside and soft inside.
Your focaccia with cherry tomatoes and olives is ready to be served. Serve it hot.