Focaccia with green olives, two-colour cherry tomatoes, Parmesan and rosemary

Method

1. Dissolve the yeast in the water, add the flour and mix; finally work in the salt and a tablespoon of oil.
2. Leave to rest for 30 min and fold the dough towards the centre; repeat twice more every 30 min.
3. Let the dough rise, covered, until doubled in size (1-2 h).
4. Transfer it to a well-oiled tray and stretch it out with your fingers; leave to rest for 30 min more.
5. Press your fingers in to make the dimples, scatter over the olives, halved cherry tomatoes and rosemary, drizzle with oil and sprinkle with Parmesan and salt.
6. Bake at 220 °C for about 25 min, until golden.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 150 g	100 g	% IR*	Share
Energy	230 kcal	153 kcal	12 %
Fat	10 g	6.7 g	14 %
of which saturates	2.7 g	1.8 g	14 %
Carbohydrate	27 g	18 g	10 %
of which sugars	1.8 g	1.2 g	2 %
Fibre	2.2 g	1.5 g	—
Protein	7.6 g	5.1 g	15 %
Salt	2.2 g	1.5 g	36 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Extra virgin olive oil: 5 g per serving
• Green olives: 15 g per serving
• Red and yellow cherry tomatoes: 60 g per serving
• Grated Parmesan: 10 g per serving
• Sal: 1 g per serving

Photos