Quick Focaccia Bread

Focaccia

Easy savoury recipe for this Sunday, as it’s for Sugar Free Sunday it has a bit of granulated Stevia which if you can substitute with same amount of granulated sugar.

Focaccia is my favourite Italian bread and I love how you can take different directions with it by changing toppings. This bread also takes all kinds of forms and shapes.

I was kind of in a hurry making this one and just spread the dough by hand with help of some extra olive oil – it literally took a minute and applying my toppings took another two making it three minutes from bowl to oven. 🙂

Sun-dried tomatoes paste – red pesto gives a nice finish and you definitely want to serve the bread hot from the oven. Though the dough does rise, I found the lesser leavening time makes the bread slightly harder and drizzling some extra olive oil on top will help to keep it softer.Focaccia

Quick Focaccia Bread
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Focaccia bread with yellow pepper, cherry tomatoes, garlic and red pesto.
Servings Prep Time
2-4people 25minutes
Cook Time
30minutes
Servings Prep Time
2-4people 25minutes
Cook Time
30minutes
Quick Focaccia Bread
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Focaccia bread with yellow pepper, cherry tomatoes, garlic and red pesto.
Servings Prep Time
2-4people 25minutes
Cook Time
30minutes
Servings Prep Time
2-4people 25minutes
Cook Time
30minutes
Ingredients
  • Topping
  • 1/2 yellow pepper chopped
  • 7 cherry tomatoes cut into halves
  • 3 garlic cloves cut into halves
  • 1 tablespoon salt
  • 30 mililiters olive oil
  • 2 tablespoon sun dried tomatoes paste or red pesto
  • Focaccia Dough
  • 20 grams yeast
  • 200 mililiters water lukewarm
  • 400 grams plain flour
  • 1/2 teaspoon granulated stevia
  • 1/4 teaspoon herbal salt
  • 20 mililiters olive oil
Servings: people
Units:
Instructions
  1. In a mixing bowl combine yeast and lukewarm water, then add flour, stevia, herbal salt and olive oil.
  2. Mix and knead the dough by hand or in a mixing using dough hook for about 5 minutes until you got a smooth, springy, soft dough. Cover the bowl and leave to rise for 10 minutes.
  3. Meanwhile preheat oven to 200°C and prepare a baking sheet with baking paper.
  4. Spread the lightly risen dough onto the baking sheet, press tomatoes, yellow pepper and garlic pieces into the dough, drizzle with olive oil and sprinkle salt on top.
  5. Bake in preheated oven for 30 minutes and brush with red pesto right after taking from the oven.

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