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Mediterranean Focaccia with Tomato and Olives Recipe

Mediterranean Focaccia with Tomato and Olives recipe


This is a yummy bread called focaccia. It's like a pizza with tomatoes, cheese, and olives on top. You make dough, let it grow big, and then put yummy things on it. After baking, it's crispy and delicious!


10 g active dry yeast
10 g sugar
500 g bread flour
12 g fine sea salt
4 garlic cloves, thinly sliced
1 x (400 g) can of diced tomatoes
200 g shredded mozzarella cheese
1/2 yellow onion, thinly sliced
3 Tbsp chopped kalamata olives
1 Tbsp capers
1 tsp dried oregano
1 Tbsp grated pecorino cheese
30 g olive oil, plus more for drizzling


Preheat the oven to 220°C (430°F).
In a large bowl, combine 360 g of warm water, yeast, and sugar. Stir until dissolved.
Add the bread flour to the yeast mixture and mix until a sticky dough forms.
Cover the bowl with a damp cloth and let the dough rest for 30 minutes.
Add 20 g of water, sea salt, and 40 g of olive oil to the dough. Knead for 7-8 minutes until fully incorporated.
Place the dough in a greased 24cm x 30cm baking tray, stretching it to the corners. Let it proof for 1 hour or until doubled in size.
Create dimples in the dough with damp fingers.
Spread the diced tomatoes over the dough, then sprinkle with shredded mozzarella, yellow onion slices, kalamata olives, capers, and dried oregano.
Drizzle with olive oil and bake for 25 minutes until golden brown.
Remove from the oven and immediately sprinkle with grated pecorino cheese.
Allow to cool slightly before cutting into pieces. Serve warm.

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