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🍽️ Tuscan-style flatbread with tomatoes and olives

2699 kcal · 30 min · 4 servings

Ingredients

• 100 g dried tomatoes (packed in oil)
• 100 g black pitted olives
• 0.5 bunch thyme
• 0.5 cube fresh yeast (21 g)
• 500 g flour
• 1 tsp salt
• 5 tbsp olive oil
• flour (for the work surface)
• sea salt
• olive oil (for drizzling)

Instructions

1. 1. Place the tomatoes and olives in a sieve. Let them drain well.
2. 2. Finely chop the drained tomatoes and olives.
3. 3. Rinse the thyme (an aromatic herb plant) briefly under cold water.
4. 4. Shake the thyme dry.
5. 5. Pluck the small thyme leaves from the stems.
6. 6. Add the yeast to 250 ml of lukewarm water.
7. 7. Stir the yeast in the water until it has dissolved.
8. 8. Mix the flour with the salt in a large bowl.
9. 9. Press a well into the center of the flour mixture.
10. 10. Pour the yeast water together with the oil into the well.
11. 11. Work the ingredients into a dough using your hands or the dough hook of the hand mixer.
12. 12. Knead the dough until it is smooth.
13. 13. Check the consistency of the dough.
14. 14. If the dough seems too dry, add a little more lukewarm water.
15. 15. If the dough seems too moist, work in a little more flour.
16. 16. Sprinkle some flour onto a clean work surface.
17. 17. Place the dough on the floured surface.
18. 18. Knead the dough vigorously.
19. 19. Do this for about 10 minutes.
20. 20. Put the dough back into the bowl.
21. 21. Cover the bowl.
22. 22. Place the bowl in a warm spot.
23. 23. Let the dough rise for about 1 hour.
24. 24. Preheat the oven to 200°C with top and bottom heat.
25. 25. Sprinkle some flour onto the work surface.
26. 26. Take the dough out of the bowl.
27. 27. Knead the dough well again on the floured surface.
28. 28. Work the chopped tomatoes and olives into the dough.
29. 29. Roll out the dough with a rolling pin.
30. 30. Make sure the dough is the size of the baking sheet.
31. 31. Line a baking sheet with baking paper.
32. 32. Place the rolled-out dough on the prepared tray.
33. 33. Sprinkle the plucked thyme leaves over the dough.
34. 34. Sprinkle sea salt over it.
35. 35. Drizzle the bread with a little olive oil.
36. 36. Put the bread into the preheated oven.
37. 37. Bake the bread for about 40 minutes.
38. 38. Take the focaccia (a flat Italian yeast pastry) out of the oven.
39. 39. Let the bread cool down.
40. 40. Cut the bread into pieces.
41. 41. Serve the pieces.

Nutrition per serving

• kcal: 2699
• Protein: 62 g · Fett/Fat: 100 g · Carbs: 385 g