Recipe: Sundried Tomato, Walnuts and Rosemary Focaccia

Recipe: Sundried Tomato, Walnuts and Rosemary Focaccia
Image courtesy: Olive Tree Trading

A beautiful infusion of delectable tastes.



  • 3 1/2 cups Tenero Tipo "OO" flour
  • 1/2 teaspoon sugar
  • 1 3/4 tsp active dry yeast
  • 1 ½ tsp teaspoon salt
  • 1 3/4 cups warm water {tepid}
  • 3 tbsp extra virgin olive oil


  • Extra virgin olive oil
  • 1/2 jar of sun dried tomatoes in olive oil, snipped
  • 50g walnuts, roughly chopped
  • 50g olives, sliced
  • Fresh rosemary sprigs
  • Sea Salt



  • Sprinkle the yeast over 1/2 a cup of lukewarm water and leave until frothy. {If it doesn`t get frothy, that means the yeast has expired.}
  • In the bowl of a food processor with the dough hook attachment, place 3 1/2 cups flour, sugar, salt and process to mix. Add the extra virgin olive oil and bloomed yeast and knead as per manufacturer instructions to a smooth dough. The dough should be shiny, elastic and not very firm.
  • Turn into a large oiled bowl, covered with cling wrap, and leave to rise in a warm place until doubled.
  • Preheat the oven to 200C.
  • Grease 2 shallow 8" baking tins with plenty of olive oil  {or a baking tray with edges if you want to make a rectangular focaccia}.
  • Pour the dough into this without kneading any further. {I often use 2 round 8″ Victoria sandwich tins, or
  • 8" well oiled dessert rings placed on a heavy duty baking tray sprinkled with cornmeal.}
  • Generously pour extra virgin olive oil onto the focaccia, indenting the top with your fingers to create multiple wells. Add toppings - sundried tomatoes, walnuts, fresh rosemary, olives.
  • The focaccia does not need rising at this stage {but it does not harm it. It will just make it thicker}.
  • Bake for about 25- 30 minutes until risen and light golden brown. Cool in tin for 10-15 minutes, then turn out onto rack.
  • Serve warm or at room temperature with extra olive oil to dip into.

This recipe was contributed by  Olive Tree Trading

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