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🍽️ Tuscan Focaccia with Tomatoes and Olives

751 kcal · 30 min · 4 servings

Ingredients

• 21 g yeast (0.5 cube)
• 400 g flour
• 0.5 tsp salt
• 50 ml olive oil
• 150 g black, pitted olives
• 150 g cherry tomatoes
• 2 tbsp coarsely chopped rosemary
• 2 tbsp olive oil (for drizzling)
• coarse sea salt

Instructions

1. 1. Dissolve the yeast in about 200 ml of lukewarm water.
2. 2. Mix the flour with the salt in a bowl.
3. 3. Add the yeast mixture and the olive oil to the flour.
4. 4. Knead everything with the dough hooks of the hand mixer until you have a smooth dough.
5. 5. Let the dough rise covered in a warm place for about 45 minutes until it has doubled in size.
6. 6. Preheat the oven to 220°C top/bottom heat.
7. 7. Wash the cherry tomatoes and halve them.
8. 8. Knead the dough well again on a floured work surface.
9. 9. Roll the dough out into a large flatbread measuring 20x35 cm.
10. 10. Place the dough on a baking sheet lined with baking paper.
11. 11. Press the olives and tomato halves into the surface of the dough.
12. 12. Sprinkle the flatbread with the rosemary.
13. 13. Drizzle the dough with olive oil.
14. 14. Sprinkle sea salt over it.
15. 15. Let the flatbread rise covered for another 15 minutes.
16. 16. Bake the focaccia in the preheated oven for 35 to 40 minutes until golden brown.
17. 17. Remove the flatbread from the oven and let it cool for a short while.
18. 18. Cut the focaccia into pieces and serve.

Nutrition per serving

• kcal: 751
• Protein: 17 g · Fett/Fat: 30 g · Carbs: 101 g