Olive and Cherry Tomato Focaccia
Try this amazing focaccia recipe with Goya® olives and fresh cherry tomatoes! This bread is perfect as an appetizer or as a side for your main dishes.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 500 grams flour
- 5 tablespoons dry yeast
- 1 tablespoon sugar
- 2 cups water, at room temperature
- GOYA® Olive Oil
- 1 tablespoon salt
- 1/2 cups cherry tomato, in halves
- 1 cup Goya® Alcaparrado
- 1 tablespoon oregano
- 3/4 tablespoons black pepper
- sea salt
Preparation
4h
25 mins
Low
- Mix the flour, yeast, and sugar in a mixer with a dough hook on medium speed for 2 minutes or until you have a homogeneous dough.
- Gradually add the water and mix on low speed for 5 minutes or until you have a smooth dough. Transfer the dough to a previously greased bowl, pour Goya® Olive Oil over the dough to prevent sticking, cover with plastic wrap, and let it rest for 15 minutes.
- Sprinkle 1 teaspoon of salt over the dough, then knead in the mixer on low speed for 5 minutes. The dough will be moist enough to stick to the bowl.
- Cover the dough with Goya® Olive Oil using your fingers. Place in a large greased bowl. Let it ferment for 2 hours.
- Preheat the oven to 200 °C, grease a pan with Goya® Olive Oil and set aside.
- When the dough is ready, scrape the sides of the bowl with a silicone spatula to loosen the dough and transfer it to the pan, doing so carefully to avoid deflating the dough. Allow it to spread in the pan using your fingers.
- Spread some Goya® Capers over the dough, then do the same with the tomatoes. Let it rest for 20 minutes, uncovered.
- Spray the dough with Goya® Olive Oil and ensure that each tomato is covered. Sprinkle with oregano, sea salt, and pepper. Bake for 25 minutes or until the corners of the pan pull away. Let it cool on a rack for 20 minutes.
- Serve on a board and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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