Focaccia with olives and sundried tomatoes
Make your own focaccia is basically very simple: prepare a yeast dough with lots of olive oil. The dough is then topped with olives, dried tomatoes and Mediterranean herbs and ready is your homemade Italian flatbread: vegan, aromatic and very fluffy!
|20 minutes +
60 minutes resting time +
30 minutes baking time
Knead the flour, water, yeast, olive oil, herbs, salt and honey into a smooth dough for at least 15 minutes. Coat a rectangular baking dish with olive oil and pour in the dough.
Cover and let rise for about 1 hour at room temperature until doubled.
Preheat the oven to 250°C top/bottom heat.
Slowly tip the dough onto a baking tray lined with baking paper. Using your fingertips, carefully press small depressions into the dough so as not to push out the air if possible. Brush with olive oil and top with olives and sun-dried tomatoes.
Place the tray in the oven and turn the temperature down to 210°C. Bake for 25-30 minutes until golden brown.
The topping can be varied: fresh cherries or tomatoes are also delicious on the focaccia.