Focaccia with pesto, olives and pepperdew
6 servings
225 minutes
Focaccia with pesto, olives, and pepperdew peppers is an Italian bread with a unique aroma and rich flavor. Focaccia originates from ancient Roman cuisine, where it served as a simple yet hearty bread. This version is enriched with spicy pesto, sweet pepperdew peppers, and salty olives, creating a perfect balance of flavors—from freshness to spiciness. The crispy crust pairs with soft, airy dough infused with Mediterranean aromas. Focaccia is great as an appetizer, a side dish to main courses or as a standalone treat with a glass of wine. It pairs perfectly with cheese, fresh vegetables and sauces, highlighting the sophistication of Italian gastronomy. It's more than just bread—it's a culinary masterpiece that can adorn any table.
1
Mix the flour with semolina, rub the yeast until it forms fine crumbs. Add salt, olive oil, and water.
- Wheat flour: 500 g
- Semolina: 20 g
- Fresh yeast: 15 g
- Salt: to taste
- Olive oil: 50 ml
- Water: 320 ml
2
Place the dough on a surface and knead it. Form a ball and let the dough rest for 1 hour.
3
Place the dough on a greased baking sheet. Drizzle with oil and spread the dough evenly. Cover with a towel and let it rest in a warm place for 45 minutes.
- Olive oil: 50 ml
4
Knead the dough with your hands to leave dimples and let it rest for another 30 minutes.
5
Chop the cherry tomatoes and pepperdews.
- Cherry tomatoes: 20 pieces
- Canned bell pepper: 1 jar
6
Spread pesto, tomatoes, peppers, and pitted olives on the dough. Gently press with your fingers and let it sit for 45 minutes.
- Pesto: to taste
- Cherry tomatoes: 20 pieces
- Canned bell pepper: 1 jar
- Black olives: 20 pieces
7
Preheat the oven to 250 degrees. Reduce the temperature to 220 degrees and bake for 25-30 minutes until light golden.
8
Cool on a rack and grease with butter.
- Olive oil: 50 ml
