Olive and Sundried Tomato Focaccia Bread

Olive and Sundried Tomato Focaccia Bread Recipe - Vegan Food from Italy

Region / culture: Italy | Preparation time: 2 hours | Cooking time: 20 minutes | Servings: 8 |

Vegan diet

Introduction

Olive and Sundried Tomato Focaccia Bread is a delicious and savory bread that is perfect for serving as an appetizer, side dish, or even as a light meal. The combination of briny kalmata olives and sweet sundried tomatoes adds a burst of flavor to this classic Italian bread.

History

Focaccia bread has been a staple in Italian cuisine for centuries. It is believed to have originated in ancient Rome and has since become a popular bread throughout Italy and around the world. The addition of olives and sundried tomatoes to focaccia bread is a modern twist on the traditional recipe, adding depth and complexity to the flavor profile.

Ingredients

2 tsp dry active yeast
1.5 cups warm water
1 tsp dry sweetener
3 cups flour
1 tsp salt
1.5 tsp dried rosemary (or 1 tbsp fresh)
1.5 tsp dried oregano (or 1 tbsp fresh)
1 tsp sea salt
0.5 tsp black pepper
2 tsp olive oil
0.5 cup kalmata olives, chopped
0.5 cup sundried tomatoes, rehydrated and chopped

How to prepare

In a large bowl, combine the yeast, warm water, and sweetener. Allow it to sit for 10 minutes.
Stir in the flour and salt until well combined.
On a lightly floured surface, knead the dough for 6 - 8 minutes.
Transfer the dough to a large, lightly oiled bowl. Cover it with a cloth and let it rise in a warm place until it doubles in size, approximately 1 - 1.5 hours.
Preheat the oven to 400°F.
In a small bowl, mix together the rosemary, oregano, salt, and pepper. Set it aside.
Punch down the dough and roll it out to form a rectangle.
Place the dough on a lightly oiled cookie sheet and let it rise for 30 minutes.
Dimple the surface of the dough all over with your fingertips and brush it with olive oil.
Evenly sprinkle the rosemary mixture over the dough and top it with sundried tomatoes.
Bake for 15 - 20 minutes or until the edges are browned.

Variations

Add roasted garlic or caramelized onions to the dough for added flavor.
Top the focaccia with fresh herbs such as basil or parsley before baking.
Sprinkle grated Parmesan cheese over the top of the bread before baking for a cheesy twist.

Cooking Tips & Tricks

Make sure to use warm water when activating the yeast to ensure that it properly activates and helps the dough rise.

- Knead the dough for the full 6-8 minutes to develop the gluten and create a light and airy texture.

- Be sure to let the dough rise in a warm place to ensure that it doubles in size before baking.

- Dimpling the surface of the dough with your fingertips helps create the classic dimpled appearance of focaccia bread.

Serving Suggestions

Olive and Sundried Tomato Focaccia Bread is delicious on its own or served with a side of olive oil and balsamic vinegar for dipping. It also pairs well with a variety of cheeses, cured meats, and fresh salads.

Cooking Techniques

Kneading the dough thoroughly helps develop the gluten and create a light and airy texture.

- Allowing the dough to rise in a warm place helps it double in size before baking.

- Dimpling the surface of the dough with your fingertips helps create the classic appearance of focaccia bread.

Ingredient Substitutions

You can use fresh herbs in place of dried herbs in this recipe. Use 1 tablespoon of fresh herbs for every 1.5 teaspoons of dried herbs.

- If you don't have kalmata olives, you can use black olives or green olives instead.

- If you don't have sundried tomatoes, you can use fresh tomatoes or roasted red peppers as a substitute.

Make Ahead Tips

You can prepare the dough for Olive and Sundried Tomato Focaccia Bread ahead of time and refrigerate it overnight. Simply let the dough come to room temperature before baking.

Presentation Ideas

Serve Olive and Sundried Tomato Focaccia Bread on a wooden cutting board or platter for a rustic presentation. Garnish with fresh herbs or a drizzle of olive oil for an extra touch of elegance.

Pairing Recommendations

Olive and Sundried Tomato Focaccia Bread pairs well with a variety of dishes, including pasta, soup, and grilled meats. It also pairs well with a glass of red wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftover Olive and Sundried Tomato Focaccia Bread in an airtight container at room temperature for up to 2 days. To reheat, simply place the bread in a 350°F oven for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Olive and Sundried Tomato Focaccia Bread contains approximately 200 calories.

Carbohydrates

Each serving of Olive and Sundried Tomato Focaccia Bread contains approximately 30 grams of carbohydrates.

Fats

Each serving of Olive and Sundried Tomato Focaccia Bread contains approximately 5 grams of fat.

Proteins

Each serving of Olive and Sundried Tomato Focaccia Bread contains approximately 4 grams of protein.

Vitamins and minerals

Olive and Sundried Tomato Focaccia Bread is a good source of vitamin C, iron, and calcium.

Alergens

This recipe contains gluten from the flour. It also contains olives, which may be an allergen for some individuals.

Summary

Olive and Sundried Tomato Focaccia Bread is a flavorful and satisfying bread that is relatively low in calories and fat. It is a good source of carbohydrates and provides a moderate amount of protein.

Summary

Olive and Sundried Tomato Focaccia Bread is a delicious and savory bread that is perfect for serving as an appetizer, side dish, or light meal. With its flavorful combination of olives and sundried tomatoes, this bread is sure to be a hit at your next gathering.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a warm summer day many years ago when I stumbled upon the beautiful Olive and Sundried Tomato Focaccia Bread recipe. I was visiting my dear friend Isabella in the charming town of Tuscany, Italy. Isabella was a wonderful cook and always had the most delicious recipes up her sleeve.

One afternoon, as we sat in her cozy kitchen sipping on homemade limoncello, Isabella suddenly stood up and announced that we were going to bake focaccia bread together. I was thrilled at the thought of learning a new recipe from her. She rummaged through her pantry, pulling out a jar of plump olives and a bag of sundried tomatoes. As she gathered the rest of the ingredients, she began to tell me the story behind this special bread.

Isabella explained that the recipe had been passed down through generations in her family, originating from her great-grandmother Maria. Maria was known for her delectable breads and was always experimenting with new flavors and ingredients. The Olive and Sundried Tomato Focaccia Bread was one of her most prized creations.

As we started to mix the dough, Isabella shared with me the secret to making the perfect focaccia. She emphasized the importance of using high-quality olive oil and allowing the dough to rise slowly to develop its flavor. I watched in awe as she kneaded the dough with such skill and precision, her hands moving with grace and confidence.

Once the dough had risen, Isabella expertly shaped it into a round loaf and adorned it with a generous amount of olives and sundried tomatoes. The vibrant colors of the toppings contrasted beautifully with the golden brown bread. As we placed it in the oven to bake, the tantalizing aroma filled the kitchen, making my mouth water in anticipation.

When the focaccia was finally ready, we eagerly sliced into it and savored each bite. The bread was soft and fluffy, with a slight crunch from the olives and a burst of sweetness from the sundried tomatoes. The flavors melded together perfectly, creating a harmonious blend of savory and sweet.

I knew in that moment that this recipe would become a cherished one in my own collection. Isabella kindly wrote it down for me, along with some tips and tricks she had learned over the years. I thanked her profusely for sharing her family's recipe with me and promised to carry on the tradition in my own kitchen.

Since that day in Tuscany, I have made the Olive and Sundried Tomato Focaccia Bread countless times. Each time I bake it, I am transported back to that sunny afternoon in Isabella's kitchen, surrounded by the warmth and love of good food and good friends. This recipe has become a staple in my repertoire, a reminder of the joy of discovery and the beauty of sharing traditions with loved ones.

As I pass on this recipe to future generations, I hope they will feel the same sense of wonder and delight that I did when I first learned to make it. The Olive and Sundried Tomato Focaccia Bread is more than just a delicious treat – it is a symbol of the connections we create through food, the stories we share, and the memories we hold dear.