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