SUPER SOFT CHERRY TOMATOES AND OLIVES FOCACCIA, tall and fluffy pizza, perfect recipe for dinner and also great as an appetizer, very soft and light.
Delicious cherry tomatoes and olives focaccia, a unique dish perfect for any occasion and any time of the day, whether as an appetizer or a main dish for dinner or a take-out lunch.
It’s delightful to eat, I love it, but tell me, does anyone not like pizza or focaccia? I doubt it, I make it about once a week, and I missed this cherry tomatoes and olives focaccia.
I usually make the classic Neapolitan pizza and rarely focaccia, today I was in the mood, and I must say it disappeared quickly because it was too good.
Join me in the kitchen today for cherry tomatoes and olives focaccia!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 6 slices
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 1/4 cups all-purpose flour
- 1 cup water
- 0.5 oz fresh yeast
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoon salt
- 1/3 cup cherry tomatoes
- 2 tablespoons olives
Steps
Dissolve the yeast in water.
Put the flour in a bowl, add the salt, oil, and water, knead well. The dough will be a bit sticky, add some flour to detach it from the bowl.
Make a ball and let it rest for 15 minutes, then take the dough and make one round of folds, forming a sort of rectangle, bring one short side to the center and cover with the other short side.
Let the dough rest for an hour in the oven with the light on, take the dough and spread it on an oiled baking sheet, make holes with your fingers, and oil again.
Add the quartered cherry tomatoes, fresh or canned are fine, then cut the olives and add them to the topping.
Let it rest for another hour, then preheat the oven to 480°F and bring it to temperature.
Bake and cook for about 15 minutes.
Bon appétit
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