Olive, Tomato And Oregano Focaccia – a delicious recipe with active dry yeast, salt, sugar, flour, extra virgin olive oil, olives. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine yeast, salt, sugar and 2/3 cup lukewarm water in a medium bowl. Let stand for 10 mins, or until frothy. Place flour in a large bowl. Make a well in the center. Mix in yeast mixture and 2 tbsp oil until combined. Transfer to a lightly floured work surface and knead until smooth.
2
Place dough in a lightly oiled bowl. Cover with plastic wrap and let proof in a warm place for 45 mins, or until dough doubles in size.
3
Preheat oven to 425u00b0F. Lightly oil a large baking tray. Punch dough down then transfer to a lightly floured surface and knead until smooth. Roll dough out until 1/2 inch thick. Place on prepared tray.
4
Sprinkle olives, tomatoes and oregano over dough, pressing in firmly. Cover with a clean tea-towel and let proof in a warm place for 15 mins, or until dough rises slightly.
5
Bake for 20-25 mins, or until golden brown and base is crispy. Transfer to a wire rack. Drizzle warm focaccia with remaining oil. Serve with extra oil for dipping.
393
kcal
Calories
16
g
Fat
55
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 3/4 tsp active dry yeast, 1 tsp salt, 1/2 tsp sugar, 2 1/4 cups all-purpose flour, and more.
Yes, Olive, Tomato And Oregano Focaccia falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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