Sun-dried tomato and olive focaccia recipe

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  • Low-fat
  • Vegetarian
serves: 6 - 8
Skill: easy

Nutrition per portion

RDA
Calories 295 kCal 15%
Fat 8.5g 12%
  -  Saturates 2g 10%
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  • This freshly baked ‘tear and share’ bread is delicious when dipped in extra-virgin olive oil as an easy starter or with lunch.

    Ingredients

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    • For the base:
    • 500g (1lb) strong, plain white flour
    • 7g sachet fast-action dried yeast
    • 1 level tbsp caster sugar
    • 1 level tsp fine salt
    • 2tbsp virgin olive oil
    • For the topping:
    • 10 mini mozzarella balls (½ x 150g packet,drained)
    • 70g packet pitted olives, black, greenor mixed, halved
    • 8 sun-dried tomatoes in oil,drained and sliced
    • 1tbsp chopped fresh rosemary
    • 1-2tbsp virgin olive oil, or oil from the jar of sun-dried tomatoes
    • 1 level tbsp coarse rock salt
    • Baking sheet, buttered

    Method

    • To make the base: Tip the flour into a bowl and stir in the yeast, sugar and salt. Add the olive oil to 300ml (½ pint) warm water and pour it into the flour. Mix all the ingredients together to form a dough. Knead dough for 8-10 mins, until it’s smooth and elastic.

    • Roll the dough out to a rectangle about 30 x 20cm (12 x 8in)and place it on the baking sheet. Cover the dough with a tea towel or with oiled cling film and leave it in a warm place for 45 mins, or until it has doubled insize.

    • Use the tips of your fingers to firmly press through the dough, to create dimples in the surface. Scatter over the mozzarella balls, olives, sun-dried tomato, rosemary and salt. Press the ingredients lightly into the dough. Cover dough and leave it for a further 5-10 mins.

    • Set the oven to gas mark 7 or 220°C.

    • Drizzle over olive oil. Bake loaf in the centre of the oven for 15 mins, and then turn the temperature down to gas mark 4 or 180°C and cook for 15-20 mins, or until the loaf is an even, golden colour and sounds hollow when tapped on its base. If the topping starts to brown too quickly, cover with a sheet of foil or baking parchment.

    • Slide the loaf on to a wire rack. Serve the loaf warm or cold. Not suitable for freezing.

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