Olive, Sun-Dried Tomato And Thyme Focaccia Bread Recipe

Name: Olive, Sun-Dried Tomato And Thyme Focaccia Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound, 1-2/3 ounces, weight Bread Flour (plus Additional 25 Grams For Dusting The Work Surface); 1 Tablespoon Coarse Semolina; 1/4 ounces, weight Dry Yeast, 0.25 Ounce Packet; 3 tablespoons, 1 teaspoon, 2-1/3 pinches Olive Oil (plus Additional 1 Tablespoon For Drizzling); 1 cup, 5 tablespoons, 1-7/8 teaspoons, 7/8 pinches Lukewarm Water; 2-2/3 ounces, weight Pitted Black Olives; 2-2/3 ounces, weight Sun Dried Tomatoes; 2 sprigs Fresh Thyme; 1 teaspoon Ground Pepper; 3 teaspoons Sea Salt

Servings: persons

1 pound, 1-2/3 ounces, weight Bread Flour (plus Additional 25 Grams For Dusting The Work Surface)
1 Tablespoon Coarse Semolina
1/4 ounces, weight Dry Yeast, 0.25 Ounce Packet
3 tablespoons, 1 teaspoon, 2-1/3 pinches Olive Oil (plus Additional 1 Tablespoon For Drizzling)
1 cup, 5 tablespoons, 1-7/8 teaspoons, 7/8 pinches Lukewarm Water
2-2/3 ounces, weight Pitted Black Olives
2-2/3 ounces, weight Sun Dried Tomatoes
2 sprigs Fresh Thyme
1 teaspoon Ground Pepper
3 teaspoons Sea Salt

1
1. Mix together the flour, semolina and yeast in a mixing bowl. Add a dash of sea salt at this moment.
2
2. In a measuring cup, mix together the olive oil and water and stir vigorously until semi-mixed.
3
3. Make a well in the middle of the flour mixture and slowly add in the liquid mixture then fold and stir until the mixture is smooth and silky.
4
4. Empty the contents of the bowl onto a slightly floured work surface and knead until it forms into a ball.
5
5. Place the ball into a covered bowl and leave to rise for about 60 minutes.
6
6. Preheat the oven to 400 F.
7
7. Slightly grease an 8 inch by 8 inch square baking pan with olive oil and salt the bottom of the pan.
8
8. Place the risen dough in the pan and gently knead the dough across the bottom and into the corners so it fits into the pan forming an inch thick layer.
9
9. Use your finger to form indentations on the top of the dough and stud the bread dough with the olives and sun-dried tomatoes.
10
10. Strip the thyme sprigs and sprinkle generously on top of the bread.
11
11. Drizzle lightly with olive oil and sprinkle salt and pepper on top of the bread.
12
12. Bake for 35 minutes until the bread is firm and slightly golden brown.
13
13. Allow to cool for 20 minutes and enjoy with oil or a soup.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound, 1-2/3 ounces, weight Bread Flour (plus Additional 25 Grams For Dusting The Work Surface), 1 Tablespoon Coarse Semolina, 1/4 ounces, weight Dry Yeast, 0.25 Ounce Packet, 3 tablespoons, 1 teaspoon, 2-1/3 pinches Olive Oil (plus Additional 1 Tablespoon For Drizzling), and more.

Yes, Olive, Sun-Dried Tomato And Thyme Focaccia Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Olive, Sun-Dried Tomato And Thyme Focaccia Bread

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