Tomato and Olive Focaccia
Method
Step 1
In a bowl, mix the flour, yeast, 1 ½ teaspoons of salt, 2 tablespoons of oil and warm water. Knead briefly, cover with a tea towel and leave to rise for at least 30 mins (the dough should double in size). 2. Preheat the oven to 210°C fan. 3. Press the dough into an oiled baking tin. Push dimples into it using your fingertips. 4. Spoon the Ballymaloe 100 Recipe Sauce lightly into the dimples. 5. Scatter the olives, tomatoes and herbs all over the dough. 6. Drizzle with olive oil and flaky sea salt. 7. Place the baking tin in the oven and bake the focaccia for 20-25 minutes until crisp and golden.
Chef's Tips
Serve the focaccia warm or at room temperature, sliced into generous squares. It works well on its own as a snack or appetiser, or served alongside soups, salads or a cheese board.
Serving Suggestions & Notes
Add cheese for richness: Sprinkle over some crumbled feta before serving for additional texture and richness. Add a sweet contrast: A light drizzle of honey or balsamic glaze after baking pairs beautifully with the tomatoes and olives. Use it as a base: Once baked, split the focaccia horizontally and use it for sandwiches filled with mozzarella, roasted vegetables, or cured meats.