Focaccia with Cherry Tomatoes, Olives and Rosemary

An airy Ligurian focaccia with juicy cherry tomatoes, savory olives and fresh rosemary, best enjoyed lukewarm. It works as an antipasto with a glass of wine or as bread with any Italian meal.

By yumbelo · 4 servings · 150 minutes

Ingredients

• 500 g type 405 wheat flour
• 7 g dry yeast
• 10 g salt
• 325 ml lukewarm water
• 70 ml olive oil
• 250 g cherry tomatoes
• 80 g pitted green olives
• 2 pc rosemary sprigs
• 1 tsp coarse sea salt for sprinkling

Method

1. Mix the flour, dry yeast and salt in a large bowl, then add the lukewarm water and 2 tbsp olive oil and knead everything into a sticky dough.
2. Cover the dough and let it rise in a warm place for about 60 minutes, until its volume has roughly doubled.
3. Preheat the oven to 240 °C (top and bottom heat) and grease a baking tray with 2 tbsp olive oil.
4. Using wet hands, carefully stretch the dough onto the tray and press dimples into the surface with your fingertips; the olive oil will collect in them.
5. Halve the cherry tomatoes, roughly chop the olives and pull the rosemary into small sprigs.
6. Spread the tomatoes, olives and rosemary over the dough, press them down lightly and drizzle with the remaining olive oil.
7. Let the focaccia rise again for 30 minutes, then sprinkle with coarse sea salt.
8. Bake in the hot oven for about 25 minutes until golden brown, take it out and let it cool briefly before slicing.