Delicious and filled with bursts of flavour with sundried tomatoes and olives, this focaccia also smells great while baking. I use Parmesan cheese in the dough and sprinkle some on top for extra flavour.
This crowd pleaser can be served sliced for brunch, lunch, dinner, or at parties on an antipasto platter. It is a great side with pasta or soup.
Delicious focaccia sliced with guacamole and salad
Preparation Time: 1 hour 15 minutes (including time for the dough to rise)
Cooking Time: 30 minutes
Serves: 1 focaccia, 12 generous slices
Ingredients 2 1/2 cups flour
7 g instant yeast
1/2 tsp salt
2 tbsp sugar
2 tbsp oregano
1/2 cup kalamata olives, sliced
1/2 cup sun dried tomatoes, cut
1/2 cup Parmesan cheese
1 tbsp tomato paste (optional)
3 tbsp olive oil
1 cup water, lukewarm
1/4 cup oil from the sundried tomato jar
Line a 23cm rectangular baking tray with baking paper.
Whisk the flour, yeast, salt and sugar in a bowl to combine. Add the oregano, tomato paste and stir to combine.
The tomato paste gives the focaccia extra flavour
Add the olives, sundried tomatoes, 1/4 cup Parmesan cheese and olive oil. Stir to combine.
Add the water and stir to combine.
Stir to combine the dough before kneading
Turn the dough out on a lightly floured surface and knead for 10 minutes.
Put the dough into the pan, pushing out the sides so it fits. Set aside in a draught free place to rise until it has doubled in size. Mine took 55 minutes.
Preheat the oven to 200 degrees.
Sprinkle the remaining Parmesan cheese and pour the sundried tomato oil on top of the dough. Bake for 25-30 minutes until golden brown on top and a skewer comes out clean.
Pour the oil or butter over the surface of the dough