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Rolled focaccia with black olives and sundried tomatoes

Rolled focaccia with black olives and sundried tomatoes

Lately I received a bag of sundried tomatoes from a working colleague. Hope she didn’t feel too obliged, since I was constantly talking about how much I love them and about the fact that they are comparatively pretty expensive here. Anyway. Thanks a lot for them 🙂 They are being used for various things, like this one here.

Ingredients:

  • pizza dough
  • sundried tomatoes
  • black olives
  • olive oil
  • maldon salt (or fleur de sel or coarse sea salt)

Method:

  1. prepare a pizza dough (500g flour, 1 bag of yeast, 3 and 1/4 dl warm water, salt and sugar) and let it rise in the oven for about an hour;
  2. chop the sundried tomatoes and put them in a bowl with equal quantities of water and vinegar to reconstitute, put the bowl in the oven too;
  3. deseed the olives, chop them and put them in a bow;
  4. once the dough has risen spread it out with your hands and sprinkle the olives and the tomatoes (first get rid of the liquid though);
  5. roll the dough, close the ends and brush some oil on top, sprinkle with salt;
  6. cook for about 30 min in a 200 ° C oven.
Rolled focaccia with black olives and sundried tomatoes
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