Homemade focaccia with olives and tomatoes is a flavorful Italian flatbread that’s both easy to make and highly versatile. Here’s a simple explanation of how to prepare it:
1. Dough Preparation: Combine flour, yeast, water, olive oil, and salt to create a soft, elastic dough. Let the dough rise until it doubles in size, which takes about an hour.
2. Topping and Shaping: After the dough has risen, transfer it to a baking tray. Press your fingers into the dough to make dimples across the surface. Drizzle with olive oil, and then evenly scatter halved cherry tomatoes and pitted olives across the top. You can also add herbs like rosemary or thyme for extra flavor.
3. Baking: Bake the focaccia in a preheated oven at 220°C (425°F) for around 20-25 minutes or until golden and crispy on the edges.
4. Serving: Let the focaccia cool slightly before cutting it into squares or slices. It can be enjoyed on its own, as a side with soups, salads, or as part of an antipasti platter.
This focaccia is a delightful combination of soft, fluffy bread with bursts of juicy tomatoes, briny olives, and aromatic herbs. It’s perfect for gatherings or a simple, flavorful snack.
Health benefits:
• Olives offer healthy fats and antioxidants.
• Tomatoes are rich in vitamins and lycopene, which is beneficial for heart health.
• Olive oil promotes healthy cholesterol levels.
This focaccia is not only delicious but also provides a nutritious boost to your meal.
