Tomato & Olive Foccacia

Someone, Please, please, make all the carbs go away! I Beg you! Lol

Tomato & Olive Foccacia

Source: Coles Magazine - February 2017 - Page 10

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Serves: 6 - Prep: 10 min - Cooking 35 mins

1 1/4 cups (310ml) warm water
2 teaspoons (7g/1 sachet) dried yeast
2 teaspoons caster sugar
3 cups (450g) plain flour
2 teaspoons sea salt flakes
1/4 cup (60ml) extra virgin olive oil
1 tablespoon olive oil
100g cherry tomatoes
1/4 cup (40g) pitted kalamata olives
1/4 cup (30g) pitted green olives
1/2 red onion, cut into wedges
2 tablespoons rosemary sprigs
1 garlic clove, thinly sliced
Sea salt flakes, extra, to sprinkle

1/4 cup (40g) pine nuts, toasted
1/4 cup (20g) finely grated parmesan
1 garlic clove, crushed
1 cup baby rocket leaves
1 tablespoon dill sprigs
1/4 cup (60ml) olive oil


  1. Combine the water, yeast and sugar in a jug. Set aside for 5 mins or until foamy.
  2. Combine flour and salt in a large bowl. Make a well in the centre. Pour in yeast mixture and extra virgin olive oil. Use a round bladed knife to stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place in a greased bowl. Cover. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
  3. Preheat oven to 200°C. Grease a 20cm x 30cm rectangular pan. Punch down dough with your fist. Turn onto a lightly floured surface and knead until it returns to its original size. Roll out to a 20cm x 30cm rectangle. Place in prepared pan. Brush with olive oil. Top with tomatoes, combined olives, onion, rosemary, garlic and extra salt. Set aside for 15 mins to rise.
  4. To make the rocket pesto, place the pine nuts, parmesan, garlic, rocket and dill in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream. Season.
  5. Bake for 25-30 mins or until golden brown and focaccia sounds hollow when tapped on the base. Serve warm or at room temperature with rocket pesto and balsamic glaze.

Vic Lic

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