Focaccia with confit tomatoes, rosemary and black olives
Soft focaccia with olive oil, confit tomatoes and rosemary, with black olives.
Active time35 min
Cooking25 min
Total3 hResting : 1 h 45 min
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Ingredients
- 3 sprigs of rosemary
- 350 ml water
- 500 g wheat flour
- 1 tsp coarse salt
- 50 ml olive oil
- 10 g fresh baker's yeast
- 80 g pitted black olives
- 8 g fine salt
- 150 g confit tomatoes
Preparation
Dissolve the yeast in the lukewarm water. Add the flour, fine salt and 30 ml of oil. Knead for 8 to 10 minutes.
350 ml water500 g wheat flour50 ml olive oil10 g fresh baker's yeast8 g fine salt- mixing bowl
Cover and leave to rise in a warm place for one hour, until the dough has doubled in size.
- mixing bowl
Grease a baking dish with the remaining oil, then spread the dough out in it. Drain the tomatoes. Wash the rosemary and strip off the leaves. Press your fingers into the dough, then scatter over the tomatoes, rosemary and coarse salt. Leave to rise for another 30 minutes. Prepare 80 g pitted black olives. Drain and slice the olives. Add everything over the dough before baking.
3 sprigs of rosemary1 tsp coarse salt80 g pitted black olives150 g confit tomatoes- baking dish
- sieve
- knife
- chopping board
Preheat the oven to 210 °C. Bake for 25 minutes until the focaccia is golden, then leave to cool slightly for 10 minutes.
- oven
Allergens
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration