Focaccia with fresh tomatoes, olives, rosemary and garlic
Ingredients
For
6
personnes
- 500 g of high-gluten bread flour + a few extra spoonfuls
- 1 tablespoon of semolina (or an extra spoonful of flour)
- 30 g fresh yeast
- 320 ml of water at 35–36°C
- 10 cl of full-flavoured olive oil
- 1 clove of garlic (optional)
- The leaves from 2–3 sprigs of rosemary (preferably fresh)
- 75 g black or green olives, pitted and chopped
- 2 ripe tomatoes, chopped
- Coarse sea salt
- Freshly ground pepper
Tip
Intense-flavoured olive oil offers vegetal flavour notes, with a light to medium bitterness and a certain pungency. Choose, for example, an olive oil such as PDO Aix-en-Provence, PDO Nîmes, PDO Vallée des Baux de Provence, PDO Haute-Provence, PDO Provence or single-variety oils made from the Aglandau, Verdale, Olivière or Picholine varieties...For green olives, choose Lucques olives from Languedoc PDO, cracked olives from the Vallée des Baux de Provence PDO or from Nîmes PDO, ...If, on the other hand, you prefer black olives, opt for olives from Nice PDO, black olives from Nyons PDO, black olives from the Vallée des Baux de Provence PDO, of the Négrette, Cailletier or Tanche varieties, ...
Instructions
Preparing the dough:
- Mix the fresh yeast with ½ glass of lukewarm water (35–36°C) in a bowl. Leave to rise for about ten minutes, or until the surface of the liquid is covered with foam. Mix the remaining lukewarm water with 5cl of full-flavoured olive oil and stir into the previous mixture. Add a generous pinch of salt, the flour and the semolina. Mix initially with a fork, then finish by hand, adding a few tablespoons of flour to achieve a soft but not sticky dough.
Processing:
- Transfer the dough to a floured surface and knead it for about ten minutes. Then shape it into a ball and place it in a large, oiled bowl.
- Cover and leave to rise for 30 to 60 minutes in a warm place, or until it has doubled in size.
- Preheat the oven to 200°C. Grease the baking tray, or line it with baking paper, then transfer the risen dough onto it. Mix 5cl of olive oil with the crushed garlic. Make holes in the dough with your fingers, spreading it out at the same time without squashing it, then press the olives into the holes.
Finish:
- Brush the surface generously with garlic-infused olive oil. Arrange the tomato pieces on top. Finish by sprinkling over the rosemary leaves, salt and pepper, and drizzle a little more intense-flavoured olive oil over the whole dish.
- Bake in a preheated oven for 25–30 minutes. Serve the focaccia hot or warm.
Tip
Intense-flavoured olive oil offers vegetal flavour notes, with a light to medium bitterness and a certain pungency. Choose, for example, an olive oil such as PDO Aix-en-Provence, PDO Nîmes, PDO Vallée des Baux de Provence, PDO Haute-Provence, PDO Provence or single-variety oils made from the Aglandau, Verdale, Olivière or Picholine varieties...For green olives, choose Lucques olives from Languedoc PDO, cracked olives from the Vallée des Baux de Provence PDO or from Nîmes PDO, ...If, on the other hand, you prefer black olives, opt for olives from Nice PDO, black olives from Nyons PDO, black olives from the Vallée des Baux de Provence PDO, of the Négrette, Cailletier or Tanche varieties, ...
We recommend...
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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