Slow Roasted Tomato and Olive Focaccia – A crisp, crusty, and delicious flatbread studded with tomatoes and olives.
How gorgeous is that focaccia bread? Don’t you just wanna pick up that piece of bread and dip it in the olive oil? I DO!
This guest-post thingamajig rocks! Look at all the deliciousness I have posted in the past couple of weeks, and the amazing bloggers I have come to know so far – I am truly blown away.
My guest post today comes from The *brilliant* Kitchenarian. If you have not met her, yet, you are in for a wonderful journey.
Lorie, apart from her talents in the kitchen, she is one of the loveliest people I have ever come across. Her soothing voice speaks to you through her blog, and her caring nature can be felt as soon as you meet…errrr…read her.
I am so excited to be over here at Diethood today. I have known Kate for quite a while and consider her one of my dearest foodie friends. I love to pop over to her blog often to see what delicious treats she has made. Earlier in the summer, Kate made some delicious Oatmeal Raisin Muffins over at my blog while I was away on vacation. I am so thrilled she has invited me here today to share a recipe with you while she is taking a little bit of time away.
When Kate asked me to guest post on her blog, I knew almost right away what I was going to make. Both Kate and I made slow roasted tomatoes a few weeks ago for French Fridays with Dorie and she commented that she made them often in her house. When I made that dish, I thought to myself how they would be the perfect topping for focaccia.
WHAT IS FOCACCIA BREAD
Focaccia is such a great bread to make. I think it is pretty much no fail. It can be made thick or thin, crunchy on top or not, but it is almost always soft in the center. I like mine baked to a nice golden brown with coarse salt and other savory ingredients sprinkled on top. I love to serve it with a nice olive oil for dipping.
This is a great recipe adapted from one I discovered that is easy to make and delicious with whatever you choose to put on top. I don’t include measurements for the toppings, because you can add whatever amounts you like. Some people like a few ingredients scattered on top, and some like it piled high.
Slow Roasted Tomato and Olive Focaccia
- 2 teaspoons rapid-rising dry yeast
- 1 cup warm water
- 2 tablespoons sugar
- 3 1/2 to 4 cups bread flour
- 2 teaspoons coarse salt
- 1/4 cup olive oil
- Cornmeal for dusting
- Toppings for this recipe:
- Olive oil
- Coarse salt
- Slow roasted tomatoes or sundried tomatoes
- Kalamata olives pitted and chopped
- Optional Toppings:
- Carmelized onions
- Minced garlic
- Shredded Parmesan
- Fresh Herbs
- 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.
- Dissolve salt in 2 tablespoons of water and add it to the bowl.
- Pour in 1/4 cup olive oil.
- When the dough starts to come together, increase the speed to medium.
- Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
- Turn the dough onto a work surface and fold over itself a few times.
- Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil.
- Cover with a damp towel and let rise in a warm spot until doubled in size, about 45 minutes.
- Grease a jelly roll pan with olive oil and sprinkle with corn meal.
- Once the dough is doubled and domed, turn it out onto the counter.
- Roll and stretch the dough out to an oblong shape about 1/2-inch thick.
- Place dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
- Uncover the dough and dimple with your fingertips.
- Brush the surface with more olive oil and then add your toppings.
- Bake for 15 to 20 minutes or until browned on top.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
38 comments on “Slow Roasted Tomato and Olive Focaccia Recipe”
Wow, that’s gorgeous! Love the little dipping oil bowl, too. This is a little different than my normal foccacia recipe–will have to try it!
Mmmm does it get any more perfect than the savory combination of bread and olive oil as with focaccia? What an awesome guest post, Lorie! I’m stuffed from supper but would happily indulge on some of this beautiful bread!
This is to die for! Great post by 2 of my favorite bloggers!
I love focaccia, and the tomatoes and olives on top make yours extra special. Looks really awesome.
I seriously want to find a way to grab a piece of that delicious bread from my screen….OH MY YUM!!! Beautiful, Hugs, Terra
focaccia is my favorite. I can’t wait for cooler weather to start baking some up.
This looks and sounds delicious! Love the cute dipping dish! I am a sucker for bread dipped in oil and vinegar.
This bread is so gorgeous. I will have to make this with the soups and chilies that I’m planning this fall, delicious. Great guest post!
Nice to meet you, Lorie! Your focaccia looks marvelous!
Delicious! What a great post….between you two it’s a match made in culinary heaven!
Love focaccia! Your photos are beautiful too!
Beautiful! You are so talented!
This looks soooo yummy! I love focaccia, and with the addition of olive oil? out of this world!
I really love that dipping bowl, too. Where I used to work, we sold ones just like it. They were imported from Italy from a woman who hand made them. They look awesome with a layer of balsamic sitting at the bottom.
Heck yea I do! Dip and dip and dip and slurp! That looks amazing 🙂 Great guest post! Buzzed
Oooh that focaccia looks so good! I totally want to soak up all that olive oil with it. Great guest post!
I absolutely love, LOVE focaccia bread. This looks so simple and delicious and well worth it to make
Focaccia is a real treat and I’d love to have it more often but know I shouldn’t. Your recipe sounds great and the pictures are fantastic.
What a gorgeous bread! I love Focaccia bread, and roasted tomatoes are a perfect topping!
i ve a fav restaurant here in istanbul , before food they always bring this bread ond olive oil and always thought it s delicious, however i ve tried to cook i was failed now i ve the recipe!! tx u!!
I love focaccia. Thanks for this recipe. Can’t wait to take a stab at it 🙂
That looks absolutely amazing….I adore focaccia bread!
YES! I totally want to snatch that piece of bread and s-o-a-k it in the olive oil!! Screw those Italian restaurants! I need this!!
Wow, that looks divine. yes, I definitely want to grab a piece of bread and dunk it in the olive oil (especially if it’s garlic infused!). No, I’m not glad that you’re away, but yes, I am thrilled that you’ve allowed us to meet so many of your blogging friends. This is beautiful.
Oh, how I love a pairing of two of my favorite bloggers! Kate, I hope you’re enjoying every second of your holiday! Lorie, this is gorgeous bread…especially topped with our favorite twist on tomatoes! Perfect side for so many meals~
Yes, that picture is lovely..very BUZZable!
I cannot believe how delicious this looks!
One more awesome guest post..Very beautiful and tasty focaccia Lorie. Great photos too…Nice job ladies!
Ooooh! Thanks for sharing! And how adorable is that dipping dish?!
Ooooh !!! The foccacia looks incredible , I have to make it .
Oooo, this bread looks wonderful! I love Kitchenarian! Buzzed.
Very, very enticing – I am mentally dipping the bread right now….
Wonderful guest post. Foccacia is so versatile, but I do find the combo of tomatoes and olives on top very enticing. I will need to try this recipe. Yum!
Oh well… I Do too!!
count me in kate! dip-dip! haha ha!
Gergous photos & lovely recipe! Tq for sharing! 😉
Beautiful! I love the tomato infused oil from the slow roasted tomatoes – it would be wonderful to use for this focaccia!
Yum!! This foccacia looks fantastic! I love the olives on top, I think I may just have to try this out. 🙂
This looks so good! I have seen a few foccacia recipes lately. I think that’s a sign I try and make one. I know I sure love to eat it! Hope the trip is going well and another great guest post!
I can’t wait to make this recipe! Also, that is a beautiful picture.
This foccacia looks incredible! You can never go wrong with roasted tomatoes and kalamata olives ;).