Tomatoes and olives rolled focaccia – a remake

Yup, national holiday came up recently and the weather played along… sort of. So we had a barbecue. And we smoked some spareribs as well. So, lots and lots of proteins. But no carbs at all? Hell no. So here a rolled focaccia with preserved cherry tomatoes (in oil) and garlic black olives.

Ingredients:

• flour
• salt
• sugar
• yeast
• water
• garlic black olives
• preserved cherry tomatoes (in olive oil)
• rodez cheese

Method:

1. prepare the focaccia dough and add the grated cheese, leave to rise for 1h;
2. roll out the dough with your hands and sprinkle with the chopped olives and the tomatoes (squish them with your fingers);
3. roll the focaccia and brush it with the some of the oil of the tomatoes mixed with that of the olives;
4. bake at 200°C until golden brown (ca. 15-20 min).