Focaccia with Sun-dried Tomatoes and Olives
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g spelled flour (type 630)
- 1 teaspoon salt
- 1 cube yeast, fresh
- 250 ml water, lukewarm
- 100 ml olive oil
- 100 g tomato (s), dried in oil
- 70 g olives, black, pitted
- 0.5 ½ bunch thyme
- Sea salt, coarse
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Mix the flour and salt. Dissolve the yeast in the water while stirring. Slowly stir the yeast water and 70 ml olive oil into the flour mixture (with the food processor or with the dough hook of the hand mixer). Knead for about 5 minutes. The dough should come off the edge of the bowl well. Cover and let rise in a warm place for 1 hour.
- Preheat the oven to 200 ° C (top / bottom heat). Drain the tomatoes and olives. Dice the olives approx. 0.5 cm in size, cut the tomatoes into fine strips. Rinse the thyme, shake dry and pluck the leaves off.
- Knead the dough well on a floured work surface and work in the tomatoes and olives. Knead really well. Roll out and place on a baking sheet lined with baking paper.
- Make dents in the dough with your fingers at regular intervals. Scatter some sea salt and thyme into the dents. Drizzle the rest of the olive oil into the dents.
- Bake in the oven for about 20-25 minutes. Let cool and cut into pieces.
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