Focaccia Pulgiese

My Focaccia has always revolved around green olives, cherry tomatoes and rosemary. What I never realized was how a simple change in olives & herb can bring around such a magnificent change in flavor!

I was reading up on Focaccia and its different versions when Pulgiese Focaccia caught my eye. Since I had black olives & oregano I decided to make it immediately. Served it with Chilli flakes infused  olive oil and coffee…..Vanished in no time 😀

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Serves – 4 Time – Prep – 10 minutes. Cooking – 20 minutes. Proofing – 2 hours

Ingredients

For the Dough

1. All purpose flour/Maida – 2 ¾ cup
2. Active dry Yeast – 1 tsp
3. Honey/Jaggery – 1 tsp
4. Salt – 1 tsp
5. Olive oil – 1 tbsp
6. Warm Water – 1 cup

For the Topping

1. Cherry Tomatoes sliced – 15
2. Black olives sliced – 10
3. Oregano – 1 tsp
4. Olive oil – 3 tbsp
5. Salt – 1 tbsp

Method

1. In a small bowl activate yeast by adding honey and warm water then sprinkle the yeast on top, mix well and set aside
2. In a large bowl combine the flour & salt. To this add, the yeast mixture and the olive oil, and knead a soft & smooth dough
3. For proofing, place the dough in a lightly oiled glass and cover with a damp cloth bowl and let the dough rise for 2 hours or till double in size
4. Pre-heat oven to 200° C
5. Remove the dough from the bowl and punch it lightly
6. On the oven tray/pizza tray, place a parchment paper. Now, place dough on the prepared pizza pan spread the dough, then cover it and proof it for 15 minutes
7. Using your fingertips make indentations in the dough
8. Top the focaccia dough with tomatoes and olives. Then sprinkle with oregano, drizzle with olive oil and sprinkle with salt
9. Bake for approximately 20 minutes. Serve hot!