Recipe: Sundried Tomato, Walnuts and Rosemary Focaccia

A beautiful infusion of delectable tastes.

Ingredients

Dough

• 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

Toppings

• 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

 

Method

• 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