Homemade Focaccia with Olives, Rosemary and Tomatoes
Prep Time2 hourshrs20 minutesmins
Cook Time25 minutesmins
Total Time2 hourshrs45 minutesmins
Course: Side Dish
Ingredients
1 1/2cupswarm water
1/4cupwarm milk
2tbspdried yeast
1tbspbrown/white sugar
4-5cupsall purpose flour
1tbsphoney
2tspsalt
1/2cupextra virgin olive oil
2-3tbspgarlic oil for coating/olive oil
1cupcherry tomatoes sliced
1/2cuppitted green olivessliced
1/2red onionsliced
1tbsprosemary sprigs
Garlic salt flakes/ Sea salt flakesto sprinkle
Instructions
Step 1
Combine warm water and milk. Pour a cup of the mixture in to a mixing bowl, add yeast and sugar, stir to mix and leave it aside for 10 minutes or until foamy.
Step 2
Add salt, honey, olive oil and remaining water and milk mixture to the foamy yeast, mix well and gradually add the flour, stir to combine to a soft dough. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic.
Place it in a greased baking tray and flatten the dough with your fingers/palm of your hand in to the tray. Generously drizzle with garlic infused olive oil and cover with greased cling film place in a warm place for 2 hour or until dough doubles in size. (see video)
Step 3
While the dough rising preheat oven to 220°C/425°F and prepare the toppings.
Check the dough after 2 hours and make indentions at the top of the dough with your finger gently to make several wells. Brush with garlic infused oil. Top with tomatoes, olives, onion, rosemary and garlic salt flakes.
Step 4
Bake for 25-30 mins or until golden brown from the top and soft inside, focaccia sounds hollow when tapped on the base. leave it aside for 10 minutes. Serve warm or at room temperature with extra virgin olive oil and balsamic vinegar/glaze.