Hello there lovely readers. I’d just like to say a very big Thank You for all your comments and support for my last post 10 Ways To Improve Your Food Blog. So to celebrate I thought I’d share my latest bread recipe Sundried Tomato Olive Focaccia Bread.
To be completely honest I wasn’t quite sure whether the flavour combinations would work – I was sooooo wrong. The salty Black Kalamata Olives contrast with the slightly sweet Sundried Tomatoes on a moist, light, bread, that has been sprinkled with Parmesan cheese and good Extra Virgin Olive Oil. Yum my mouth is watering just thinking about all the different flavours. In fact one of our daughters who has a distinct, dislike of Olives, LOVED this bread!! Of course I didn’t tell her there were Olives in the bread!
Although I made this Sundried Tomato Olive Focaccia Bread to mop up delicious tomato pasta sauce – and it tasted oh so good – I also think it would be a great bread for dipping into flavoured oils. Glass of cold wine in hand, chatting with friends, casually dipping and dunking on a sultry, summer’s eve. Now that sounds like a great idea!
The basic dough recipe is exactly the same as my Tomato Thyme Garlic Focaccia Bread. However, to save you hopping about, all over my site I’ve placed it here for you.
Note: The Tomato Thyme Garlic Focaccia Bread is unsuitable for freezing, this Sundried Tomato Olive Focaccia Bread can be frozen. Simply double wrap with cling film once the bread is cold and freeze for up to three months. Handy as this recipe makes two Focaccias!!
500g/1lb 2oz Strong White Bread Flour
1 x 7g Sachet Fast Action Dried Yeast
1tsp Maldon Sea Salt (3/4tsp if using free flowing)
2tbsp Extra Virgin Olive Oil, plus extra for drizzling.
Approx 300-350ml lukewarm water
12 Sundried Tomatoes – chopped (6 per Focaccia)
24 Black Kalamata Olives – chopped (12 per Focaccia)
50g/2oz Parmesan Cheese finely grated
Using bread maker or stand mixer with dough hook attached.
Place 300ml of water into the bowl of your mixer.
Add the yeast and then the flour.
Add 2tbsp Extra Virgin Olive Oil
Now add the salt.
Set the bread maker to the mix/prove cycle.
If the dough seems dry add extra water 20mls at a time until the dough has a smooth elasticity, while being mixed. If the dough is too dry either machine will be clunking!
With a stand mixer mix on medium speed until the dough is soft and elastic. Using Olive oil on your hands to stop the dough sticking, roll the dough into a tight ball, place back into the mixer bowl, cover with cling film and leave to double in size.
Using either method, once the first prove is finished, knock back, restarting the mixing on the bread machine and removing the cling and mix for a further 10 minutes.
Oil 2 x 20cmx20cm (8″ x 8″) square tins.
Cover and leave to double in size. Whilst proving preheat your oven to 220C/200C fan.
When your dough is doubled in size place in the preheated oven for 25-30 minutes.
There really is nothing to compare with the smell of freshly baking bread. I never tire of it. Everytime I bake bread i honestly think I enjoy the smell as much as the taste of delicious, homemade bread.
When the Sundried Tomato Olive Focaccia Bread is golden and coming away from the sides of the pan remove from the oven.
Using a palette knife gently work around the sides of the Focaccia and the lift the bread out of the pan.
Unlike a freshly baked loaf of bread, this Focaccia can be eaten warm. It is still best to let it cool for 10 minutes on a cooling rack. Letting the bread rest and cool makes it easier to slice.
Delicious, homemade bread. Perfect for sharing and feasting on.
Do you have any Focaccia Bread toppings you would like to try?
You may also enjoy Garlic and Rosemary Foccacia Bread