Cooking modeFocaccia with green olives, two-colour cherry tomatoes, Parmesan and rosemary
3 h 57 min

Before you start

Total
3 h 57 min
Hands-on
32 min
Waiting
3 h
Oven
25 min

If you start now, it will be ready in 3 h 57 min.

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Hands-onWaitingOven
Get the ingredients ready

Ingredients

Servings8
Step 1 of 6Hands-on

Dissolve the yeast in the water, add the flour and mix; finally work in the salt and a tablespoon of oil.

NextLeave to rest for 30 min and fold the dough towards the centre; repeat twice more every 30 min.

Step 2 of 6Waiting

Leave to rest for 30 min and fold the dough towards the centre; repeat twice more every 30 min.

NextLet the dough rise, covered, until doubled in size (1-2 h).

Step 3 of 6Waiting

Let the dough rise, covered, until doubled in size (1-2 h).

NextTransfer it to a well-oiled tray and stretch it out with your fingers; leave to rest for 30 min more.

Step 4 of 6Hands-on

Transfer it to a well-oiled tray and stretch it out with your fingers; leave to rest for 30 min more.

NextPress 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.

Step 5 of 6Hands-on

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.

NextBake at 220 °C for about 25 min, until golden.

Step 6 of 6Oven

Bake at 220 °C for about 25 min, until golden.

Dinner's ready!

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

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