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focaccia-with-tomatoes-and-olives-recipe

Focaccia with Tomatoes and Olives

A delicious and easy-to-make focaccia topped with fresh tomatoes and olives.
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Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Appetizer, Side Dish
Cuisine: Italian
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Dough

  • 500 g all-purpose flour
  • 10 g salt 1 ½ tsp
  • 7 g instant yeast 1 packet
  • 350 ml warm water 1 ½ cups
  • 60 ml olive oil ¼ cup

Toppings

  • 200 g cherry tomatoes halved
  • 100 g pitted olives sliced
  • to taste sea salt
  • to taste fresh rosemary optional

Instructions 

  1. 1. In a large mixing bowl, combine the flour, salt, and instant yeast.
  2. 2. Add the warm water and olive oil. Mix until a dough forms.
  3. 3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
  4. 4. Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
  5. 5. Preheat the oven to 220°C (430°F).
  6. 6. Punch down the dough and transfer it to a greased baking sheet. Stretch it out to fit the sheet.
  7. 7. Press the cherry tomatoes and olives into the dough. Sprinkle with sea salt and rosemary.
  8. 8. Bake for 20-25 minutes or until golden brown.
  9. 9. Let it cool slightly before slicing and serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 2mg

Keywords

Bread, Focaccia, Olives, Tomatoes
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