Ingredients
- 300 ml (1 ¼ cups) water
- 35 ml (2 tbsp) olive oil
- 1 ½ teaspoon salt
- 2 tablespoon dry active yeast
- 1 tablespoon sugar
- 500 g (3 cups + 2 tbsp) strong white flour
Toppings
- 1 medium red onion
- 100 g (3.5 oz) feta, crumbled
- 75 g (2.5 oz) kalamata olives
- 75 g (⅓ cup) sun-dried tomatoes, toughly chopped
- Fresh thyme
Instructions
- Preheat the oven at 230˚C (450˚F).
- Transfer the dough to a baking pan (I used a 45.5 x 37.5 x 3.9 cm pan) brushed with olive oil. Spread it out evenly and make dimples with your fingers.
- Sprinkle the toppings on the focaccia.
- Bake for 20-25 minutes until golden and slightly crispy.
- Allow the focaccia to cool before cutting it into pieces. This recipe yields 12 pieces.
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