Focaccia with olives, rosemary and tomatoes

Fragrant focaccia bread with dried spices, sun-dried tomatoes and olives is another recipe for Italian cuisine in your culinary piggy bank. Add spices to the filling from the Trading House “Lubystok”.

Portions:

4

Ingredients preparation time:

45 minutes

Cooking time:

20 minutes

Ingredients

1. Organic basil "Lubystok" - 1 tsp.
2. Organic thyme "Lubystok" - 1 tsp.
3. Rosemary "Premium" "Lubystok" - 1 tsp.
4. Dry yeast "Dobryk" - 10 gr.
5. Organic sugar "Dobrik" - 10 gr.
6. Wheat flour - 500 gr.
7. Milk 2.5% - 150 ml.
8. Water (warm) - 200 ml.
9. Olive oil - 1 tbsp. l.
10. Sea salt - 2 gr.
11. Pitted olives - 50 gr.
12. Dried tomatoes - 100 gr.

Preparation:

  1. Dissolve “Dobryk” dry yeast, salt and sugar in milk at room temperature. Add 200 ml. warm water. Prepare dough. Add 500 g flour. Stir for 10 minutes until smooth. For the convenience of kneading and so that the dough does not stick to your hands, grease your hands with butter. Let it brew warm for 30 minutes.
  2. Form into balls of about 200 g each. Sprinkle the work surface with flour. Put the balls of dough on the flour, adding flour and roll them into circles with a diameter depending on the shape (up to 20-26 centimeters).
  3. Press olives and sun-dried tomatoes in random order into the dough. Sprinkle with basil, thyme and rosemary; add sea salt. Drizzle with olive oil.
  4. Put the dough into a mold. Bake at 260C for 7-10 minutes.
  5. Decorate with fresh basil. Cut into portions almost like a pizza.

Enjoy your focaccia with “Lubystok”!