Focaccia with olives, tomatoes and rosemary. Traditional Italian recipes that make your mouth water

Focaccia with olives, tomatoes and rosemary. A traditional Italian recipe that makes you addicted / Photo: Video capture Youtube

Focaccia with olives, tomatoes and rosemary is an Italian delicacy that takes you to romantic Italy with every bite you take. It’s so easy to cook and so delicious, you can’t miss it!

Focaccia is always an excellent choice, whether you’re craving pizza or serving it with other dishes. The good news is that it’s super easy to cook, and we have the perfect combination of spices to make it look like it was bought straight from Italy. Read the recipe I prepared and enjoy its delicious taste.

Focaccia with olives, tomatoes and rosemary – Ingredients

– 500 g hard bread flour, plus additional amount for sprinkling
– 1 teaspoon salt
– 1 teaspoon powdered sugar
– 7 g quick-acting dry yeast (bag)
– 3 tablespoons olive oil, plus more for brushing and dipping
– 200 gr cherry tomatoes
– 125 g pitted black Moroccan olives, cut in half
– A handful of rosemary sprigs
– A pinch of sea salt

See also: Game sauce with intense and rich taste. You’ve never eaten anything like this before!

Focaccia with olives, tomatoes and rosemary – Step by step recipe

Put the flour in a bowl with the salt, sugar and yeast. Mix, then add 2 tablespoons of oil and slowly add 350ml of warm water, stirring until it becomes a sticky dough.

Turn over onto a floured worktop and knead for 5-10 minutes, adding a little more flour if it gets too sticky. Place in a clean bowl and cover with a kitchen towel. Let stand for about 1-1 hours or until doubled in size.

Grease a baking sheet or muffin tin (about 20 x 30 cm) with oil. Add the dough and spread it around the edges. Make dimples on it with your fingers and sprinkle with tomatoes, olives, rosemary, and sea salt. Leave it for 30-45 minutes to prove and double the size.

Preheat the oven to 200 degrees Celsius. Drizzle the tops with 1 tablespoon olive oil and bake for 25-30 minutes, until golden and cooked through. Cut into squares and serve with extra olive oil for dipping.

Chef tips

For extra flavor, crush the feta on top before baking. Store bread in an airtight container for up to two days.

Focaccia offers the opportunity to pair a lighter shade of red, like this little-known beauty from Puglia in southern Italy. I love the fruit and the elegant aftertaste. On very hot days, you can serve this red wine even if it is slightly cold.

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