Soft Focaccia Bread with Green Olives and Sundried Tomatoes

Focaccia is quite popular in Italy and is usually seasoned with olive oil and salt. It may also be topped with a number of ingredients - I used Olives and Sundried Tomatoes for this one. No matter what toppings you use, this Italian flat bread is simply divine.
Once cooked you can also cut the Focaccia into squares and serve with your favourite ingredients - Parma Ham, Buffalo Mozzarella, Salame, etc..

Ingredients (Makes two focaccia)
• Plain Flour 500g
• Water 140g
• Milk 150g
• Sugar 1 tsp
• Salt 2 tsp
• Extra Virgin Olive Oil
• Dried Active Yeast 1 level tbsp (15g)
• Olives and Sun-Dried Tomatoes
• Rosemary
• Dried Oregano

Method
In a jug, dissolve 1 tsp of sugar in 150g of warm milk. Sprinkle with 15g (1 level tbsp) of yeast and whisk thoroughly. Leave in a warm place until the surface is covered with approx. 2 cm of froth (10-15 mins).
If using a kitchen mixer: Pour the yeast mixture into the kitchen mixer bowl (I use a Kenwood Patissier), add two generous spoons of extra virgin olive oil, the flour, and start mixing the ingredients together, adding the water gradually. Add the salt (which should never be mixed directly with the yeast as it inhibits yeast growth) and mix the dough for about 15 minutes.
By hand: You can knead the dough with your bare hands until the dough is smooth.


Cover the bowl with plastic wrap and let rise in a warm place for about 1 hour and a half.
Turn the dough out onto a work surface and cut it into two equal parts. Mix half of the dough with sun-dried tomatoes and the other half with olives.
Oil two baking trays with olive oil (I used one large baking tray instead, please see the pictures) and pat the dough out onto the tray/s so it’s about 1 cm thick. Brush some warm water and extra virgin olive oil on to the top of the dough and sprinkle the sun-dried tomato focaccia with rock salt and dried oregano, and the olive focaccia with rock salt and rosemary.
Let rise for another 30 minutes.
Bake the focaccia in a preheated oven to 200ºC for about 10-15 minutes or until golden brown.

Tips
• Never mix directly salt and yeast, as salt inhibits yeast growth
• The amount of water required may vary depending on flour type and humidity



Focaccia con Olive e Pomodori Secchi

Ingredienti (per due focacce)
• Farina 500g
• Acqua 140g
• Latte 150g
• Zucchero 1 cucchiaino raso
• Sale 2 cucchiaini rasi
• Olio Extra Vergine di Oliva
• 2 cucchiani rasi di lievito di birra disidratato sciolti in circa 340 grammi di acqua tiepida
• Olive e Pomodori Secchi
• Rosmarino
• Origano

Preparazione
Sciogliere il lievito e lo zucchero nel latte tiepido e lasciare riposare per 10-15 minuti. Versare quindi nell`impastatrice e aggiungere la farina e 2 cucchiai di olio extra vergine di oliva. Iniziare ad impastare aggiungendo gradatamente l`acqua. Aggiungere il sale e continuare ad impastare per circa 15 minuti, o fino a quando il composto non risulta essere liscio ed elastico.
Se non avete un kitchen mixer potete impastare a mano.
Riversare il composto su un piano di lavoro infarinato e impastare brevemente.
Rimettere la pasta nel contenitore dell`impastatrice, coprire con della pellicola alimentare, e mettere a lievitare in un luogo lontano da correnti e possibilmente riscaldato. Lasciare levitare per circa 45 minuti, o fino a quando la pasta sara` raddoppiata di volume. Riversare il composto sul piano di lavoro e sgonfiare la pasta con le mani dando dei piccoli pugni. Ripiegare il panetto di pasta e riporlo di nuovo a lievitare per circa 30 minuti.
Stendere la pasta in una teglia oleata, bagnare la superficie con un po` d`acqua tiepida. Schiacciare un po` la pasta formando piccolo fossette, cospargere di sale a piacere e olio extra vergine di oliva. Aggiungere rosmarino o olive a seconda dei gusti. Mettere in forno caldo (200°) per circa 15 minuti.. Share it!