Sundried Tomato Focaccia with Olives and Walnuts
Focaccia is a simple Italian bread flavored with olive oil that can be dressed up in a number of ways. In this recipe, we've added olives, sundried tomatoes, rosemary, herbes de Provence and walnuts. Olive oil keeps the bread from drying out when baking and creates a nice, crusty exterior. Focaccia is often served as a starter with a plate of olive oil and balsamic vinegar for dipping, but it's also great served with the main course. With this easy and simple recipe, make delicious focaccia that will definitely wow your friends and family.
1 and 1/4 cup warm water
1 tsp instant active dry yeast
1 tbsp PRANA organic fair trade cane sugar
3 cups flour
3 tbsp olive oil
2 tbsp za'atar spice or herbes de Provence
1 1/2 tsp sea salt
1/3 cup PRANA organic raw walnuts, coarsely chopped
1/3 cup pitted olives (green, black, Kalamata, etc.)
1/4 cup sulfite-free sundried tomatoes, cut into pieces
In a small bowl, mix 1/4 cup of warm water, the instant active dry yeast and the sugar. Whisk vigorously then let sit for 10 minutes. The yeast will activate and the mix will bubble up.
Preheat the oven at its lowest setting.
In a large bowl, mix the flour, olive oil, salt, spices, walnuts, olives and sundried tomatoes.
Add the activated yeast mix and the rest of the water, and mix with a wooden spoon. Once mixed, knead with your hands until smooth and soft, and make a ball of dough.
Put the ball of dough in a large oven-safe bowl, cover with a damp tea towel and let rise in the warm (but turned off) oven for 1 to 2 hours. The dough should double in size.
Once the dough has risen, remove it from the oven.
Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
Roll out the dough gently, getting rid of air bubbles, and place it on the prepared baking sheet.
Sprinkle with sea salt and spices, and drizzle with olive oil.
Place in preheated oven to bake for 30 minutes.
Remove from oven and let cool.