Focaccia provencale

Yield: 12 Servings

Measure Ingredient
1 \N Recipe basic focaccia dough (see recipe)
1 can (14.5-oz) plum tomatoes; drained and chopped
1 tablespoon Chopped fresh basil
2 \N Cloves garlic; sliced thin
1 can (2.25-oz) sliced black olives; drained
4 teaspoons Dried oregano
2 tablespoons Olive oil
1 teaspoon Sea salt

From: albersa@... (ANN ALBERS)

Date: 31 May 1995 05:20:19 -0600 Here's a yummy focaccia recipe from my local paper. It's lighter in texture, and less flat than some recipes, but tasty nonetheless: Make focaccia dough according to the recipe, through rising and shaping.

After dough is stretched into two 9" round cake pans, dimple deeply with fingertips. In a small bowl, stir together the chopped tomatoes and basil.

Spread half of the mixture over each loaf. Cover with a towel and let rise until puffy, about 45 minutes. Dimple the loaves again and top with garlic, olives and oregano, gently pressing in the olives. Drizzle evenly with olive oil and sprinkle with sea salt. Bake at 400 deg. for 20-25 minutes. Remove from pans and cool. Makes two 9" round loaves; serves 8-16.

Ann's note: I like to make a variation of this in which I marinate the tomatoes and basil for several hours in garlic-steeped olive oil with a little salt, then proceed as directed. When I do this, I skip the black olives.


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