Olive, Rosemary and Tomato Focaccia

Ingredients

• 500 g Strong Bread Flour (high‑protein flour for structure)
• 20 g Semolina (adds rustic texture)
• 15 g Active Dry Yeast (instant or active dry)
• 300 ml Warm Water (about 38 °C, helps activate yeast)
• 50 ml Olive Oil (extra‑virgin, for silkiness and flavor)
• 10 g Sea Salt (for dough; plus extra for topping)
• 2 sprigs Fresh Rosemary (leaves stripped, roughly chopped)
• 100 g Cherry Tomatoes (halved)
• 50 g Pitted Black Olives (sliced)
• 5 g Coarse Sea Salt (sprinkled on top for crunch)
• 2 g Freshly Ground Black Pepper (optional, for topping)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the strong bread flour, semolina, dried yeast, and 10 g sea salt until evenly distributed.

   Time: PT5M

2. Add Wet Ingredients and Form Dough

   Create a well in the centre, pour in the warm water and olive oil. Using your fingers (keep them open like a whisk), gently pull the flour into the liquid until a shaggy dough forms.

   Time: PT7M

3. Knead Lightly

   Turn the dough onto a lightly floured surface and knead for about 5 minutes, just until smooth and elastic. Avoid adding extra flour; the dough should be slightly tacky.

   Time: PT5M

4. First Proof (Rise)

   Shape the dough into a ball, place it back in the bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.

   Time: PT1H

   Temperature: warm (around 30 °C)

5. Prepare Baking Tray

   Generously drizzle olive oil onto the baking tray and spread it with your fingers so the entire surface is coated.

   Time: PT2M

6. Shape the Dough on Tray

   Punch down the risen dough gently, then transfer it to the oiled tray. Using oiled fingertips, press the dough out to the edges, creating dimples across the surface.

   Time: PT5M

7. Add Toppings

   Scatter the halved cherry tomatoes, sliced olives, and chopped rosemary over the dough. Sprinkle coarse sea salt and freshly ground black pepper. Drizzle a little more olive oil over everything.

   Time: PT5M

8. Bake

   Place the tray in a pre‑heated oven and bake at 200 °C for 30–35 minutes, until the top is golden brown and the edges are crisp.

   Time: PT35M

   Temperature: 200°C

9. Cool and Serve

   Remove the focaccia from the oven, let it rest on a wire rack for 10 minutes, then cut into squares and serve warm.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

7 g

Fiber

2 g