Focaccia with tomatoes, olives and cheese

4 servings

80 minutes

Focaccia with tomatoes, olives, and cheese is a fragrant Italian bread that embodies the traditions of Mediterranean cuisine. Its history traces back to ancient Rome when focaccia was a simple flatbread and over time developed various variations. In this recipe, juicy sun-dried tomatoes and olives harmoniously blend with sharp cheddar, creating a rich flavor with a slight tanginess. Aromatic herbs and garlic enhance the depth of flavor, making each serving rich and appetizing. This focaccia is perfect as a standalone dish, especially in warm gatherings with a glass of wine or as an accompaniment to soups and salads. The golden crust, soft texture, and rich palette of flavors are a true feast for gourmets.

Energy value per serving

• Calories: 749.9
• Proteins: 25.2g
• Fats: 11.7g
• Carbohydrates: 133.9g

Ingredients

• Wheat flour: 650 g
• Salt: 8 g
• Sugar: 5 g
• Caraway leaves: 20 g
• Dry yeast: 30 g
• Oregano: 20 g
• Fresh rosemary: 20 g
• Water: 500 ml
• Sun dried tomatoes: 10 pc
• Olive oil: to taste
• Cheddar cheese: 60 g
• Garlic: 2 clove
• Coarse salt: to taste
• Pitted olives: 30 pc
• Provencal herbs: to taste

Cooking steps

1. Mix flour, salt, yeast, sugar, and finely chopped herbs. Add warm water and knead the dough for about 12 minutes by hand or 5 minutes with a mixer.

   Required ingredients:

   • Wheat flour: 650 g
   • Salt: 8 g
   • Dry yeast: 30 g
   • Sugar: 5 g
   • Caraway leaves: 20 g
   • Oregano: 20 g
   • Fresh rosemary: 20 g
   • Water: 500 ml

2. Transfer the dough to a floured surface and cover with a towel. Leave for 30 minutes until it doubles in size. Preheat the oven to 200 degrees. Punch down the dough.

   Required ingredients:

   • Wheat flour: 650 g

3. Roll out the dough into a long rectangle and sprinkle the center with half of the olives, tomatoes, and grated cheese. Cover the sprinkled center with a third of the dough from the edge and place the remaining olives, tomatoes, and cheese. Cover the filling with the empty part.

   Required ingredients:

   • Pitted olives: 30 pieces
   • Sun dried tomatoes: 10 pieces
   • Cheddar cheese: 60 g
   • Pitted olives: 30 pieces
   • Sun dried tomatoes: 10 pieces
   • Cheddar cheese: 60 g

4. Seal the edges and carefully roll into a roulade to achieve an oval shape. Brush with olive oil, sprinkle with minced garlic, coarse salt, and herbs.

   Required ingredients:

   • Olive oil:  to taste
   • Garlic: 2 cloves
   • Coarse salt:  to taste
   • Provencal herbs:  to taste

5. Transfer to a parchment-lined baking sheet and bake for 30-35 minutes or until done. Cool and cut into pieces.