Focaccia Me Elies Kai Tomates Yhmenes (olive And Sundried Tomato Focaccia)

Focaccia me Elies kai Tomates Yhmenes, or Olive and Sundried Tomato Focaccia, is a delicious bread hailing from the Ionian Islands. This savory and flavorful focaccia is perfect for serving as an appetizer, alongside a meal, or as a snack.

Focaccia Me Elies Kai Tomates Yhmenes (olive And Sundried Tomato Focaccia)

Ingredients

  • 3 cups all-purpose flour
  • 1 packet active dry yeast
  • 1 cup warm water
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1/2 cup pitted olives, sliced
  • 1/4 cup sundried tomatoes, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1/2 tsp black pepper

Instructions

  1. In a bowl, dissolve the yeast in warm water and let it sit for 5 minutes until it becomes frothy.
  2. In a large mixing bowl, combine the flour, olive oil, salt, and the yeast mixture. Knead the dough until smooth and elastic.
  3. Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
  4. Punch down the dough and transfer it to a greased baking sheet. Press the dough out to cover the sheet.
  5. Using your fingers, make indentations all over the dough. Drizzle with olive oil and sprinkle with olives, sundried tomatoes, rosemary, and black pepper.
  6. Let the dough rise for another 20 minutes while preheating the oven to 400°F (200°C).
  7. Bake the focaccia for 20-25 minutes, or until golden brown.
  8. Allow the focaccia to cool slightly before slicing and serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Protein
5g
Fat
10g

Supplies

Baking sheet Mixing bowl Measuring cups and spoons Knife

Tools

Oven

Serving suggestions

Serve the Olive and Sundried Tomato Focaccia warm, alongside a fresh salad or as a side to a hearty soup.

Tips & tricks

For an extra burst of flavor, drizzle the baked focaccia with a little more olive oil and a sprinkle of sea salt before serving.

Cost

$10