Sun-Dried Tomato and Olive Focaccia Slabs

• 2 1/4 tsp active dry yeast
• 1 1/2 cups warm water
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 2 tbsp olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup pitted green olives, sliced
• 2 tbsp fresh rosemary, chopped

Steps

1. 1 In a bowl, dissolve yeast in warm water. Stir in flour and salt to form a dough.
2. 2 Knead the dough on a floured surface for 8-10 minutes until smooth.
3. 3 Place dough in an oiled bowl, cover, and let rise for 1 hour or until doubled.
4. 4 Preheat oven to 425°F.
5. 5 Press dough into a greased 9x13 inch pan. Drizzle with olive oil.
6. 6 Top with sun-dried tomatoes, olives, and rosemary.
7. 7 Use your fingertips to create dimples across the dough.
8. 8 Bake for 20 minutes or until golden brown.
9. 9 Cut into slabs and serve warm or at room temperature.

Equipment

• Mixing bowl
• Baking sheet or 9x13 inch pan
• Parchment paper

Variations

• Add grated Parmesan cheese for extra flavor.
• Swap olives for artichoke hearts for a different twist.

Substitutions

• If sun-dried tomatoes are unavailable, use roasted red peppers instead.
• Substitute fresh thyme for rosemary if preferred.

Pairings

• Pairs well with a glass of Sauvignon Blanc.
• Great with a side of balsamic vinaigrette for dipping.

Nutrition

Tips

• For a softer texture, brush the warm focaccia with a little melted butter after baking.
• Customize your focaccia by adding other favorite toppings like caramelized onions or fresh mozzarella.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a warm oven.

Freezing: Freezes well for up to 3 months. Thaw at room temperature and reheat in the oven.

Serving Suggestions

• Serve with a bowl of creamy soup or a fresh arugula salad.
• Perfect alongside antipasto platters.

FAQ