Black olive and tomato focaccia recipe!
OIL USES: Bake
CHARACTERISTICS:Vegetarian
INGREDIENTS
SERVINGS: 4
- 1 cup warm water
- 6 tablespoons Goya Extra Virgin Olive Oil
- 0.5 tablespoon salt
- 0.5 tablespoon sugar
- 1.5 cup strong wheat flour
- 0.5 teaspoon sea salt
- 1 teaspoon yeast
- 1 tablespoon fresh rosemary
- 4 tablespoon GOYA® Large Pitted Ripe Black Olives
- 0.5 cup blended tomatoes
- 0.5 cup grated parmesan cheese
PREPARATION
1
Mix the flour, yeast and sugar in a bowl.
2
Make a well in the middle, adding the water to it. Begin to mix with movements toward the center of the bowl. Add two tablespoons of oil and the salt.
3
Flour the countertop where you are working on the dough to prevent it sticking.
4
After 15 minutes, our dough will be ready. Leave it to rest for approximately one hour in a bowl covered with a cloth, until it doubles in volume. Knead again briefly.
5
Grease an oven dish and roll out the dough until it is two centimeters tall. Make dents with your fingers and decorate with olives, tomato, rosemary, salt, a dash of oil and grated parmesan cheese. Leave to rest.
6
Preheat the oven to 440ºF and bake the focaccia for 20 minutes.
