I love focaccia in all its forms and with any topping. I don’t make it often, but when I see it at the bakery, I can’t resist! Today I propose my version of soft focaccia with tomatoes and olives: soft, fragrant, and flavorful, perfect for a quick snack, a delicious break, or even to bring to the table for lunch or dinner. A simple recipe that pleases both adults and children and conquers at the first bite.
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 1 Hour 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups durum wheat flour
- 1 cup water
- 0.5 oz fresh yeast
- 2 tsp salt
- 4 tbsps extra virgin olive oil
- 10 black olives
- 2 tomatoes
- 1 tsp coarse salt
- oregano
- rosemary
Tools
- Bowl
- Non-stick Baking Pan
Preparation
To prepare the soft focaccia with tomatoes and olives, place the sifted flours in a large bowl. Make a well in the center and place the crumbled yeast with a couple of tablespoons of lukewarm water, starting to dissolve it with your hands.
Add the water gradually and start kneading. Then add the salt and knead vigorously until you obtain a smooth dough. Incorporate the oil and continue to knead until fully absorbed. Transfer the dough to a work surface and knead it for a few minutes, then return it to the bowl and cover with a kitchen towel. Let it rise for about an hour at a temperature of at least 68°F. Alternatively, you can put the bowl inside the oven with the light on to create the ideal temperature for rising.
Take a round pan measuring 10-11 inches or a square pan measuring 12×12 inches, oil it, and stretch the dough with your hands. Prick the surface with a fork and distribute the pitted olives and chopped tomatoes. Add coarse salt, a drizzle of extra virgin olive oil, oregano, and a few rosemary needles.
Let it rise for another 30 minutes, then bake in a preheated oven at 392°F for about 35-40 minutes, until the focaccia is golden and soft.
Tips and Variations
You can replace the tomatoes with cherry tomatoes cut in half for a sweeter and juicier taste.
You can replace oregano with rosemary.
For a more rustic focaccia, you can add a tablespoon of semolina flour to the dough, which will make the surface slightly crunchy.
The rising time can be extended up to 2 hours for an even softer focaccia.
You can enrich the focaccia with capers or some parmesan shavings for a more flavorful version. And why not, with some anchovies in oil as well.
The focaccia should be served hot or warm; if any slices are left over, reheat them slightly in the oven before enjoying them.
