12 Jun Mediterranean Focaccia
Focaccia is a really popular recipe these days. I see focaccia everywhere and because I had never made focaccia before, I had to try a few recipes to find which is the best recipe to suggest to you. For a few weeks I have been making new focaccia recipes and this is the best recipe you can make. The whole family agreed! Easy to make even for a beginner baker.
I added to my focaccia my Mediterranean temperament and our favorite toppings. Our homegrown herbs such as oregano and thyme gave our focaccia amazing flavor.
Ingredients:
- 500g bread flour
- 1 tbsp semolina flour
- 14g dried yeast
- 50ml olive oil, plus a little extra to top it
- A handful pitted Kalamata olives, sliced
- 150g cherry tomatoes, sliced
- 2–3 thyme and oregano sprigs, leaves only
- Sea salt and freshly ground black pepper to your taste
The Method:
Thoroughly mix the flour, semolina and yeast with a couple of generous pinches of salt. Mix 320ml warm water with the olive oil. Make a well in the middle of the flour mixture and gradually add the liquid. If you have a mixer, use the bread hook to knit the bread at medium high speed for 5 to 8 mins until the dough becomes elastic. If you don’t have a mixer, use a fork to mix this together and then, when it is just coming together, use your hands to make it into a ball. Tip the dough out onto a lightly floured surface and knead for about 10 minutes until smooth, elastic and springy to touch.
Place the dough in a large bowl that you have added a little olive oil cover with a plastic wrap or a kitchen towel and leave to rise in a warm place for 60 minutes until doubled in size.
Preheat the oven to 200°C /400°F.
Place the risen dough in an oiled baking tray and sprinkle with a little salt and dried oregano. Grease your fingers with a little olive oil and prod out the dough to the edges of the tray.
Press the olives and cherry tomatoes into the dough so that they are slightly poking above the surface. Season with salt and pepper and scatter over the oregano and thyme leaves.
Drizzle the bread with a little extra olive oil and place in the preheated oven for 30 minutes until golden and cooked.
Turn out of the tray, then transfer to a board, slice, serve and enjoy.
Note: I liked the idea that I had to add some feta on top while it was still warm.
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