Focaccia
Ingredients
- ½ quantity of basic bread dough
- 30ml (2 tbsp) Parmesan, grated
- 60ml (¼ cup) olive oil
- 12 small cherry tomatoes
- 12 pitted black olives
- ½ red onion, finely chopped
- 10ml (2 tsp) crushed garlic
- 2 fresh rosemary sprigs, chopped
- 125ml (½ cup) mozzarella, grated
- coarse salt and freshly ground black pepper, to taste
Instructions
1
Preheat the oven to 200°C. Brush a baking sheet or a round loose-based 24cm cake tin with olive oil.
2
Make your dough according to the recipe.
3
Layer the dough evenly on the baking sheet or in the cake tin, spreading it with your hands into a round or oblong shape. Sprinkle the dough with Parmesan.
4
Dip your fingertips in oil and press some distinct holes into the dough. Press tomatoes and olives into the holes.
5
Generously sprinkle with olive oil so that some of the oil collects in the holes. Set aside in a warm place and allow to rise for 20 minutes.
6
Sprinkle red onion, garlic, rosemary, mozzarella, salt and black pepper over the focaccia.
7
Bake in the oven until golden brown and crisp, about 20 minutes. Allow to cool on a wire rack.
