Focaccia is a classic Italian flatbread that is crispy on the outside and soft and airy on the inside. For this recipe we will be making a focaccia with cherry tomatoes, olives and capers. The combination of these flavours is perfect, and you’ll never want to buy a store-bought focaccia again!
Ingredients (Makes 2)
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500g Dallari | Farina 00 Per Pizza Flour
4 tbsp Ayama | Extra Virgin Olive Oil
2 tbsp Polli | Capers in Wine Vinegar
7g sachet fast-action dried yeast
200 g cherry tomatoes, halved
150 g black olives, pitted
2 tsp fine salt
350 ml water, lukewarm
To prepare the dough, put the flour, yeast and 2 tsp salt into a large bowl, and mix together. Make a well in the center and pour in the water and 2 tbsp of the olive oil. Use the end of a wooden spoon to mix everything together to create a wet dough.
Turn out the dough onto a well-floured surface and work it with your hands for about 5 minutes until the dough is soft and less sticky.
Place the dough into a clean bowl, cover with cling wrap and leave to rest for 1 hour.
Generously oil a rectangular baking tin (approximately 20 x 30 cm). Tip in the dough and use your hands to stretch it out until it reaches the corners of the tin. Cover with a clean tea towel and leave to rest for a further 35 - 45 mins.
Heat the oven to 220C.
Press the tomato halves evenly into the dough, then do the same with the olives and the capers.
Drizzle with 1 tbsp olive oil and season with rosemary and salt.
Bake for 25-30 mins until the focaccia is golden and puffed up.
While the bread is still hot, drizzle over the remaining 1 tbsp olive oil. Leave to cool completely in the tin, then slice.