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Stuffed focaccia with tomato and olive recipe
Stuffed focaccia with tomato and olive recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious homemade stuffed focaccia bursting with salty tomato and olives.
Ingredients:
  • 185ml water
  • 5.00 gm caster sugar
  • 1 tsp (1/2 sachet/3.5g) dried yeast
  • 300g plain flour
  • 3.60 gm salt
  • 27.30 gm extra virgin olive oil
  • 95g tomato paste
  • 2 garlic cloves, finely chopped
  • 200g Perino tomatoes
  • 55g olive
  • 2 tsp chopped rosemary
Instructions:
  • In a small jug, mix water, sugar, and yeast together. Let it sit for 5 minutes, or until the mixture becomes frothy.
  • In a large bowl, mix the flour and 1 tsp of salt. Create a well in the center and pour in the yeast mixture along with 1 tbs of oil. Stir until the mixture forms a dough. Transfer the dough to a lightly floured surface and knead for 2 minutes until smooth and elastic. Place the dough in a large oiled bowl, cover it with plastic wrap, and let it rise in a warm, draft-free spot for 30 minutes until it doubles in size.
  • Preheat oven to 200°C. Flatten dough. Knead on a floured surface until smooth. Grease a 20cm x 30cm baking tray. Roll dough into a 25cm x 35cm rectangle. Spread with tomato paste and sprinkle with garlic. Fold in half crossways to enclose filling. Place on tray. Add tomatoes and olives on top. Let rise in a warm place for 30 mins.
  • Sprinkle the remaining salt and drizzle the remaining oil over the focaccia. Bake for 30 minutes until it is light golden and cooked through. Allow it to cool slightly, then sprinkle with rosemary. Slice and serve warm or at room temperature.

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