Slow Roasted Tomato and Olive Focaccia Recipe

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.

WELCOME LORIE!

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.

Focaccia - Guest Post - Photo 2

Focaccia Bread

Slow Roasted Tomato and Olive Focaccia

Katerina | Diethood
A crisp, crusty, and delicious flatbread studded with tomatoes and olives.
Servings : 8 servings
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins

Ingredients
  

  • 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

Instructions
 

  • Directions:
  • 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.
  • Serve

Notes

WW Freestyle SmartPoints: 6

Nutrition

Calories: 162 kcal | Carbohydrates: 8 g | Protein: 2 g | Fat: 13 g | Saturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 1166 mg | Potassium: 57 mg | Fiber: 1 g | Sugar: 5 g | Iron: 0.2 mg | Net Carbs: 7 g

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.

Course: Bread
Cuisine: Italian
Keyword: bread recipes, focaccia bread
Did you make this recipe?Take a pic and let us know how it was!

Categories:

Ask a Question or Rate this Recipe

Your email address will not be published.

Recipe Rating




38 comments on “Slow Roasted Tomato and Olive Focaccia Recipe”

  1. 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!

  2. 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!

  3. Avatar photo
    Fresh and Foodie

    I love focaccia, and the tomatoes and olives on top make yours extra special. Looks really awesome.

  4. I seriously want to find a way to grab a piece of that delicious bread from my screen….OH MY YUM!!! Beautiful, Hugs, Terra

  5. Avatar photo
    Kimberly (unrivaledkitch)

    focaccia is my favorite. I can’t wait for cooler weather to start baking some up.

    beautiful post

  6. Avatar photo
    Carrie @ Pure and Yummy

    This looks and sounds delicious! Love the cute dipping dish! I am a sucker for bread dipped in oil and vinegar.

  7. Avatar photo
    Cassie @ Bake Your Day

    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!

Scroll to Top