Repost – Sundried Tomato & Olive Focaccia
I made this bread long time ago from the other blog that I created, but I moved all the posts to here now. And this recipe, it’s worth to share with you all again.
This is a tasty and yummy Italian bread.
Careful, it will be finish off in a couple of minutes after you take it out from the oven. You can smell the rich olive oil and the sun-dried tomatoes, once you open the oven door, believe me!
Such a lovely bread.
Makes 2 loaves
- 110ml Extra Virgin Olive Oil
- 5 to 6 pieces of Sun-dried Tomatoes ( cut into pieces )
- 675g Strong plain white flour
- 7g Instant Yeast
- 12 Black Olives
- 450ml warm water
- Gently heat the oil in a pan just warm. Add sun-dried tomatoes in it, remove from the heat and leave to infuse for 20 minutes. Then strain the oil into a bowl and keep to one side.
- Sift the flour into a bowl and add a pinch of salt. Stir in the yeast. Make a well in the centre and add 450ml warm water, then put 3 tbsp of strained tomato oil.
- Form a dough and knead for about 10 minutes until smooth.
- Transfer it to a greased bowl, cover with cling film and leave in a warm place for 2 hours.
- Preheat the oven to 200°C/180°C Fan/Gas mark 6.
- Tap down the dough to let the air out, then knead for 2 minutes. Divide the dough into half. Roll out into 2 rectangles or square about 0.5 cm thickness and put on an oiled baking sheets. Cover and leave for 30 minutes.
- Using the fingertips to make dimples in the dough surface and fill each one with an olive and sun-dried tomato.
- Drizzle with the remaining oil on top, then bake for 20 – 25 minutes until the loaf is gold, transfer to wire rack to cool.
- You can use fresh basil, rosemary, Italian cheese or anything you like to create something interesting.
- It is best to serve it warm. Mmm…it’s making my mouth water again.