30

January

2019

Olive and tomato focaccia bread recipe

Ingredients
Bread
4 dl water
20 g yeast
3 tbsp olive oil
500 g organic baking mix, bread and baguettes from Søstrene Grene
Salt
Toppings
Rosemary
2-3 tbsp olive oil
Black olives
Small tomatoes
Salt

Method
Dissolve the yeast in the water. Add salt and olive oil. Now add the sisters’ baking mix and thoroughly knead the dough until it is smooth and flexible. It is supposed to be a tender dough. Cover the bowl and let it rise for one hour on the kitchen table.

Grease an ovenproof dish (approx. 25×25 cm), or you can cover little springform pans with baking paper, and then add the dough. Only fill 2/3 of the container, though, so there is enough space for the bread to rise. Leave the dough to prove another 30 minutes on the kitchen table. Make deep holes in the dough with your fingers and place olives and small tomatoes that have been cut in halves in these holes. Sprinkle with oil, rosemary and salt. Bake the bread at 210°C in a preheated oven for approx. 12-15 minutes.


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