Freshly baked bread is something that doesn’t last long in my house. Freshly baked focaccia, especially this stuffed version bursting with salty olives and tomatoes, has people lining up for a slice before it’s finished baking! Drizzled in olive oil, it’s the perfect mid-morning or afternoon snack.
- 3/4 cup lukewarm water
- 1 tsp caster sugar
- 1 tsp dried yeast (use 1/2 a sachet)
- 2 cups plain flour
- 1 1/2 tsp salt
- 1 1/2 tbsp extra virgin olive oil
- 1/3 cup tomato paste
- 2 garlic cloves, finely chopped
- 200g Perino tomatoes
- 1/3 cup Kalamata olives, pitted
- 2 tsp rosemary, chopped
- Combine water, sugar and yeast in a small jug. Set aside for 5 minutes or until mixture is frothy.
- Combine flour and 1 teaspoon salt in a large bowl. Make a well in the centre. Add yeast mixture and 1 tablespoon of oil. Stir until mixture comes together. Turn onto a lightly floured surface. Knead for 2 minutes or until dough is smooth and elastic. Place in a large oiled bowl and cover with plastic wrap. Place in a warm, draught-free place until dough doubles in size, approximately 30 minutes.
- Preheat oven to 200C. Punch down dough. Turn onto a lightly floured surface and knead until smooth. Grease a 20cm x 30cm baking tray. Roll out dough to a 25cm x 35cm rectangle. Spread with tomato paste and sprinkle with garlic. Carefully fold in half crossways to enclose the filling. Transfer to the prepared tray. Top with tomatoes and olives. Set aside in a warm place for 30 minutes to rise slightly.
- Sprinkle with remaining salt. Drizzle with remaining oil. Bake for 30 minutes or until focaccia is light golden and cooked through. Set aside to cool slightly. Sprinkle with rosemary. Cut into slices and serve warm or at room temperature.