Spiced Herb Focaccia with Olives and Sun-dried Tomatoes
A unique twist on traditional focaccia, incorporating warm spices, herbs, and Mediterranean flavors, perfect for impressing guests at any gathering.
Prep time: 15 minutesCook time: 25 minutesServes: 8
Ingredients
3 1/2 cups all-purpose flour
1 1/2 cups warm water (110°F)
2 1/4 teaspoons active dry yeast
2 teaspoons salt
1/4 cup olive oil
1 tablespoon honey
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 cup pitted green olives, sliced
1/2 cup sun-dried tomatoes, chopped
2 tablespoons rosemary leaves, chopped
Flaky sea salt, for topping
Instructions
1. In a large bowl, combine warm water, yeast, and honey. Let stand for 5 minutes until foamy.
2. Stir in olive oil, oregano, cumin, smoked paprika, and salt.
3. Gradually add flour to the mixture, stirring with a wooden spoon until a dough forms.
4. Knead the dough on a floured surface for about 5 minutes until smooth.
5. Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat oven to 450°F (232°C).
7. Gently deflate the dough and transfer it to a greased baking sheet, stretching it to fit the pan.
8. Press olives and sun-dried tomatoes into the dough and sprinkle with rosemary and flaky sea salt.
9. Let the dough rise again for 20 minutes.
10. Bake in the preheated oven for 20-25 minutes or until golden brown.
11. Allow to cool slightly before slicing and serving.
Storage
Store focaccia in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Reheating
To reheat, place slices in a preheated 350°F oven for 5-10 minutes or until warm.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
