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.
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.
- 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.
- 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.
- Pitted black olives: 30 pieces
- Sun-dried tomatoes: 10 pieces
- Cheddar cheese: 60 g
- Pitted black 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.
- Olive oil: to taste
- Garlic: 2 cloves
- Coarse salt: to taste
- Herbes de Provence: to taste
5
Transfer to a parchment-lined baking sheet and bake for 30-35 minutes or until done. Cool and cut into pieces.
