Publisher Photo
Publisher Photo
After adding my own special touches to a basic foccacia recipe, including sun-dried tomatoes, olives and roasted sweet red peppers, the results were simply delectable. The flavorful, chewy loaf makes a wonderful accompaniment to nearly any meal. —Dee Froemel, Hayward, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.

Ingredients

  • 1-1/8 teaspoons active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 tablespoon sugar
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/3 to 1-2/3 cups all-purpose flour
  • 2 tablespoons oil-packed sun-dried tomatoes, chopped
  • 2 tablespoons roasted sweet red peppers, drained and chopped
  • 2 tablespoons sliced ripe olives, drained
  • 5 Greek olives, sliced
  • 5 sliced green olives with pimientos, drained
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon shredded Parmesan cheese
  • 1 teaspoon shredded Romano cheese

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in tomatoes, peppers, olives and parsley.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 50 minutes.
Punch dough down. Shape into a 9-in. circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses.
Bake at 400° for 14-18 minutes or until golden brown. Remove to a wire rack. Yield: 1 loaf (8 wedges).
Originally published as Olive Focaccia in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p180

Nutritional Facts

1 wedge: 118 calories, 3g fat (0 saturated fat), 0 cholesterol, 418mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 3g protein.

  • 1-1/8 teaspoons active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 tablespoon sugar
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/3 to 1-2/3 cups all-purpose flour
  • 2 tablespoons oil-packed sun-dried tomatoes, chopped
  • 2 tablespoons roasted sweet red peppers, drained and chopped
  • 2 tablespoons sliced ripe olives, drained
  • 5 Greek olives, sliced
  • 5 sliced green olives with pimientos, drained
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon shredded Parmesan cheese
  • 1 teaspoon shredded Romano cheese
  1. In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in tomatoes, peppers, olives and parsley.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 50 minutes.
  3. Punch dough down. Shape into a 9-in. circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses.
  4. Bake at 400° for 14-18 minutes or until golden brown. Remove to a wire rack. Yield: 1 loaf (8 wedges).
Originally published as Olive Focaccia in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p180

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