Tomato And Olive Foccacia Recipes

TOMATO AND OLIVE FOCCACIA

Tomato and Olive Foccacia image

Provided by Food Network

Time 1h45m

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons olive oil
1 pound package pizza dough
1 cup seeded tomatoes, chopped and drained
Salt and pepper to taste
Oregano
2 to 3 tablespoons oil-cured olives halved and pitted
1 clove garlic, sliced into paper-thin shreds

Steps:

On a baking pan spread olive oil. Press the pizza dough into the pan until the dough fills pan completely. Cover the dough with a piece of oiled plastic wrap (oiled side down) and allow it to rise, until doubled, up to 1 hour. Scatter tomatoes on risen focaccia. Sprinkle with salt; pepper; oregano; olives and garlic. Set a rack in the lower third of the oven and preheat to 450 degrees. Bake the focaccia for about 25 minutes, or until deep golden. Lift the side of the focaccia with a spatula or pancake turner and check the bottom about halfway through baking time. If it is getting too dark, slide the pan onto another pan to insulate the bottom. To serve immediately, slide the focaccia from the pan to a cutting board. If it will be served later, slide it off the pan onto a rack to cool.

More about "tomato and olive foccacia recipes"

2011-09-13 Instructions. Directions: Preheat oven to 400 degrees. Proof the yeast in the bowl of a standing mixer by combining it with the sugar and warm water. Stir to dissolve. Let stand 3 minutes until foam appears. Using a dough hook attachment, turn the mixer on low and slowly add the flour to the bowl.
From diethood.com

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2014-08-18 8 Responses to Focaccia with tomatoes and olives. Dottie Sauchelli Balin 18/08/2014 at 4:19 pm Good Morning Alida, This recipe looks amazing, especially if the tomatoes are from your dad’s garden. I love eating it and making Focaccia with anything on it. I remember my grandmother years ago would make Focaccia and she always gave me the part to make the dimples. That was so much fun to do. I ...
From mylittleitaliankitchen.com

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Tomato-Olive Focaccia. This recipe is free until December 26, 2024. Start your 14-day free trial to access every Milk Street recipe. Learn More. This recipe recreates the light, open-crumbed focaccia we ate in Bari, Italy. To achieve that texture, the dough must be wet—so wet, in fact, it verges on a thick, yet pourable batter.
From 177milkstreet.com

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