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Focaccia With Pachino Tomatoes and Olives (Focaccia Con Pomodorini Pachino E Olive)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This focaccia with Pachino tomatoes and olives is very common in Southern Italy.

This focaccia with Pachino tomatoes and olives is very common in Southern Italy.

Ingredients

Serves: 6

Metric Cups

For the Pastry

  • 800 grams flour
  • 25 grams brewers yeast
  • 10 grams sugar
  • 15 grams salt
  • 2 tablespoons olive oil
  • 250 millilitres boiling water

For the Topping

  • 15 pachino tomatoes (halved)
  • olives (pitted - halved)
  • oregano
  • olive oil
  • 1 pinch of salt

For the Pastry

  • 28 ounces flour
  • 1 ounce brewers yeast
  • ounce sugar
  • 1 ounce salt
  • 2 tablespoons olive oil
  • 8⅘ fluid ounce boiling water

For the Topping

  • 15 pachino tomatoes (halved)
  • olives (pitted - halved)
  • oregano
  • olive oil
  • 1 pinch of salt

Method

Focaccia With Pachino Tomatoes and Olives (Focaccia Con Pomodorini Pachino E Olive) is a community recipe submitted by FrancescafromItaly and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put the flour in a bowl and make a hole in the centre.
  • In that, add the yeast with sugar, salt and small amounts of hot water. It’s important to add the water gradually so that you can knead the dough properly and make it soft and elastic. Start mixing with a fork then with your hands in order to make a ball.
  • Once it’s soft, sprinkle more flour on it and cover the dough ball with a floured cloth.
  • Allow it to rise for 2 ½ hours in a warm place. My mother places it under blankets or pillows!
  • TIP: to make the dough softer you can add a smashed boiled potato.
  • After 2 hours, you can divide the dough and place it in tins previously dabbed with olive oil.
  • The dough in the tin must be 2cm thick. Press the pastry down with your fingertips to make little “holes”.
  • Display the halved Pachino tomatoes and halved pitted olives by gently pressing them into the pastry.
  • Tomato juices will spray: do not worry. Pour olive oil on the focaccia and sprinkle salt and oregano as much as you like.
  • Put the focaccia in pre-heated oven and cook it at 200°C for approx 30 minutes, according to your taste.
  • Best served warm. Buon appetito!
  • Put the flour in a bowl and make a hole in the centre.
  • In that, add the yeast with sugar, salt and small amounts of hot water. It’s important to add the water gradually so that you can knead the dough properly and make it soft and elastic. Start mixing with a fork then with your hands in order to make a ball.
  • Once it’s soft, sprinkle more flour on it and cover the dough ball with a floured cloth.
  • Allow it to rise for 2 ½ hours in a warm place. My mother places it under blankets or pillows!
  • TIP: to make the dough softer you can add a smashed boiled potato.
  • After 2 hours, you can divide the dough and place it in tins previously dabbed with olive oil.
  • The dough in the tin must be 2cm thick. Press the pastry down with your fingertips to make little “holes”.
  • Display the halved Pachino tomatoes and halved pitted olives by gently pressing them into the pastry.
  • Tomato juices will spray: do not worry. Pour olive oil on the focaccia and sprinkle salt and oregano as much as you like.
  • Put the focaccia in pre-heated oven and cook it at 200°C for approx 30 minutes, according to your taste.
  • Best served warm. Buon appetito!
  • Tell us what you think