Dutch Oven Tomato and Olive Focaccia recipe

Impress your guests with this Dutch Oven Tomato and Olive Focaccia recipe

Ingredients
1 envelope Active Dry Yeast (2 teaspoons)
1/2 teaspoon sugar
1 cup warm water, more if needed
1/2 teaspoon Himalayan Sea salt, ground
4 cups All-Purpose Flour
2 tablespoons extra-virgin olive oil + 1 teaspoon for greasing
1 tablespoon Cornmeal, to dust Dutch oven

Topping:
Black Olives, pitted
Campari tomatoes, whole or sliced
Himalayan Sea Salt, coarse (pink salt)
Italian Herbs
Fresh Basil for garnish
Grated Parmesan cheese

How to

In a large bowl, add 4 cups of all purpose flour and salt. Mix, then make a well in the centre.

Combine dry yeast and sugar. Pour in 1 cup of Luke warm water, stir and wait for a minute or two. Add activated the yeast and sugar water gradually to the flour. Mix with a wooden spoon to combine, then start kneading.

Knead for about 10 minutes or until the dough is formed and it is NOT as sticky as before.

Drizzle the dough with olive oil and cover it with plastic foil (film/plastic wrap), or with the lid, then lay on top clean kitchen towel to keep warmth. Let it rise for approximately 1 or 2 hours, or until it is double in size.

Preheat oven at 220C, and place in Dutch oven with a lid to heat for about 2 minutes. Be careful when you are removing it from the oven.

Then, oil the Dutch oven (sides too) with Olive oil and toss in cornmeal.
Knead the dough for a couple of minutes, then place back in the Dutch oven. Stretch the dough as much as you can, to cover the whole bottom.

Poke the dough with a fork or similar tool, and sprinkle lightly with herbs, and coarse pink salt.

Place pitted black olives, where you wish and the whole tomatoes. Allow the dough to rise for a 3-4 minutes. Now transfer the half baked foccacia to your pre-warmed oven.

Turn the heat to 200C, and bake for 20 minutes. After 20 minutes, remove the whole Campari tomatoes on the focaccia completely.

Bake focaccia uncovered for 10-15 more minutes to crisp the top. The crust needs to be golden.

Let it cool down for at least 10 minutes before cutting. Sprinkle with Parmesan cheese, more herbs and serve with fresh basil.

Return the “roasted” Campari tomatoes back on the focaccia, or serve them on the side with a drizzle of olive oil.

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

Recipe ID 32052

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

    (0 / 5)