Stuffed focaccia with infused olive oil
Foccacia is an Italian flat bread like pizza but toppings are simple . This tomato stuffed bread is topped with green and black olives ,cherry tomatoes and onion and is flavoured with garlic, black pepper and rosemary infused olive oil .
Ingredients
Ingredients for garlic, black pepper,rosemary infused olive oil
- 1 tsp Garlic paste
- 1/4 cup Olive oil
- 1 tsp Black pepper (coursely ground)
- 1/2 tsp Rosemary
- 1/8 tsp Salt
Ingredients for the dough
- 2 1/2 cups All purpose flour
- 1 tsp Instant dry yeast
- 1/2 tbsp Sugar
- 1/2 tsp Salt
- 1 cup Warm water
Ingredients for the stuffing
- 4 count Cherry tomatoes
Ingredients for the topping
- 1 count Onion sliced
- 4 count Cherry tomatoes
- 6 count Green olives
- 5 count Black olives
- 1/8 tsp Rosemary
Directions
Direction for herbed olive oil
Mix all the ingredients together and boil well for 2-3 mins . Reduce the heat and simmer for a minute or two . Turn off the heat and allow the oil to cool completely . Keep it aside .
Direction for the dough
In a bowl combine all the dry ingredients together. Add warm water and 1/8 cup of olive oil and knead well . Coat the dough with oil and place it in a well oiled bowl . Cover the bowl with cling film and keep it in a warm place for the first rise . Coat a 11" × 7 1/2" rectangle cake tin with 2 tbsp of olive oil . When the dough has doubled in size gently deflate it . Divide the dough into two parts . Place one part of dough in to the pan ,stretch it well and press it evenly with your fingers . Apply herbed olive oi l. Deseed the cherry tomatoes and place it on the dough . Roll out the other portion of dough and place it on the filling . Make small depressions in the surface of the dough with your knuckles and prick the dough several times with a fork . Brush with olive oil and place finely sliced onion , rosemary , green and black olives and tomatoes . Wait for 20 mins for the second rise . Pre heat the oven at 200 degree C. Bake for 20-25 minutes .