Cherry tomato and garlic olive focaccia recipe

Focaccia with Fragata garlic filled olives and cherry tomatoes

This simple focaccia recipe is rich with the flavours of Fragata Olives filled with garlic and cherry tomatoes. It makes the perfect side, and is irresistible served warm.

Moist but airy, focaccia is olive oil-rich flatbread. Italian in origin, it soon spread across Europe (and beyond) and there are similar breads all around the Mediterranean. Its fluffy texture, sandwiched between two crunchier crusts, makes it an ideal dipping bread. You can even add ingredients prior to baking, such as the cherry tomatoes and olives used here. The garlic infusion from our filled olives adds a depth of flavour, whilst the sweetness of cherry tomatoes offers the perfect balance to the olives. You can, of course, experiment with adding other flavours to this focaccia recipe. Other filled olives, such as our chorizo or jalapeno varieties would work well.

Serves 6

Prep time 80 minutes

Cook Time 20 minutes

Difficulty Medium

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Ingredients

1 x 350g can Fragata Stoneless Manzanilla Olives filled with garlic

100g strong bread flour

7g active dry yeast

65g extra virgin olive oil plus 20 grams for drizzling

230ml water

10g salt

10g caster sugar

1 tsp flaky sea salt

1 tsp rosemary or oregano

400g plain flour

10 cherry tomatoes

Method

Take 150ml of water and pour it in a jug. Warm up the water to around 43°C (you don’t need a thermometer, just heat 50 ml of water in the kettle and mix it with the remaining 100 ml). Add the yeast and 5 grams of caster sugar, give it a good stir then let it sit for 5-10 minutes or until foam appears on the surface.

Put flour, oil, salt and the remaining 5 grams of sugar in a big bowl. Start adding the yeast mixture stirring with a wooden spoon. Continue to mix and pour the rest of the water.

Once the dough looks sticky transfer it on a floured surface and knead it with your hands until smooth.

Shape it into a ball and transfer into a slightly oiled bowl. Cover with a damp towel and let it rise for about 30 minutes.

Grease a 35cmx25cm tin with extra virgin olive oil and transfer the dough to it. Stretch it gently to fill the tin. Cover and let it rise for another 30-40 minutes or until doubled.

Heat the oven to 220°C/200°C fan/gas 7. Use your fingers to poke deep dimples in the dough.

Drizzle with about 20 grams of oil, arrange the cherry tomatoes and about 10 olives into the dimples, sprinkle with the flaky salt and rosemary.

Bake for about 20 minutes, until golden. Serve warm cut into squares.