About this recipe:A full of flavour focaccia that's super easy to make. Black olives and rosemary are studded throughout the dough, which is then topped with tomatoes, garlic and cheese before being baked. A yummy side to a hot bowl of minestrone or tomato soup.
240ml warm water
1 teaspoon sugar
7g quick yeast (2 1/4 teaspoons)
2 tablespoons olive oil
4 tablespoons minced fresh rosemary
375g strong white bread flour or plain flour
1 teaspoon salt
70g pitted black olives
3 tablespoons olive oil
2 large plum tomatoes, sliced
2 teaspoons minced garlic
2 tablespoons minced fresh rosemary
salt and pepper
40g grated Parmesan or Pecorino Romano cheese
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Stir together the water, sugar and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 4 tablespoons rosemary, flour and salt until a dough forms. Turn onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in size, about 30 minutes.
Preheat oven to 200 C / Gas 6. Grease a baking tray, or sprinkle liberally with polenta (cornmeal).
Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.