Loaded olive, tomato and pepper focaccia
- Janine Ratcliffe
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Serves 12
Easy
Prep: 20 mins
Cook: 35 mins
plus rising and proving
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Soft, fluffy squares of salty focaccia, topped with plump green olives, red onion and cherry tomatoes
Vegan
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Try our loaded olive, tomato and pepper focaccia, then discover garlic and chilli focaccia, broccoli and mozzarella focaccia, or stuffed focaccia.
Loaded olive, tomato and pepper focaccia recipe
Ingredients
Nutrition
-
750g strong bread flour
-
4 tsp fast-action dried yeast
-
5 tbsp extra-virgin olive oil
plus extra for brushing and drizzling
-
tin of Fragata stoneless Manzanilla olives stuffed with piquillo peppers
some cut in half
-
3 piquillo peppers from a jar
torn
-
½ red onion
cut into slim wedges
-
12 cherry tomatoes
-
few sprigs of rosemary
tossed in a little olive oil
-
sea salt flakes
Nutrition: per serving
- kcal307
- fat8g
- saturates1g
- carbs48g
- sugars1g
- fibre2g
- protein8g
- salt1.4g
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Method
-
step 1
Mix together the flour, yeast and 2 tsp of fine sea salt in a bowl. Add 3 tbsp of oil and 600ml of water, and mix to a soft sticky dough.
-
step 2
Knead the dough by lifting up the edges and folding it back over itself. After 5 mins the dough will become slightly less sticky and more uniform.
-
step 3
Cover with a kitchen towel and leave for 2 hrs in a warm spot to rise.
-
step 4
Gently punch down the dough then repeat the kneading process for 2 mins.
-
step 5
Oil a 33cm x 24cm baking tin with 1 tbsp of oil then tip in the dough and gently stretch until it fills the tin. Cover and leave to prove for 1 hr.
-
step 6
Heat the oven to 220C/200C fan/gas 7. Drizzle over 1 tbsp of oil then dimple the focaccia all over using your fingers. Scatter over the olives, vegetables and herbs, pushing gently into the dough.
-
step 7
Brush the top of the vegetables with oil then drizzle more oil all over the focaccia.
-
step 8
Bake for 5 mins then turn down the oven to 200C/180C fan/gas 6. Cook for 30 mins until risen and golden. Drizzle with a little more oil, cover loosely with foil and cool for 20 mins before scattering over sea salt flakes and slicing.
More ways with green olives
Authors
Janine RatcliffeFood director
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