Tomato & Olive Foccacia
Source: Coles Magazine - February 2017 - Page 10
|Image Source: Taste.com.au|
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
ROCKET PESTO (OPTIONAL, TO SERVE)
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
- Combine the water, yeast and sugar in a jug. Set aside for 5 mins or until foamy.
- 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.
- 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.
- 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.
- 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.