Focaccia with Cherry Tomatoes and Olives – WHIP IT UP

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baked-focaccia-buns_dec-2018-wk2

Focaccia with Cherry Tomatoes and Olives 

 

By Evonne Lyn Lee

Making Italian focaccia need not be cumbersome nor time-consuming. Bread mixes are great time-savers, especially during this busy festive season. Bake a fresh batch for your Christmas dinner party. Serve it alongside piping-hot Butternut Squash & Cauliflower Soup With Rosemary. And to soak up all the delicious drippings of Orange-glazed Roast Chicken with Stuffing, focaccia’s soft crumb does the job well.

Total Time: 1½ hours
Difficulty: 2/5
Cost: S$8.00
Serves: 4 persons

 

A: Bread Mix

500g Focaccia bread mix, store-bought
320ml lukewarm water
3 tablespoons olive oil

B: Garnish
9 cherry tomatoes, vine-ripened
18-20 green olives, pickled in brine
Fresh rosemary sprigs

3 tablespoons extra virgin olive oil

 

DIRECTIONS:  

1. In a small mixing bowl, whisk water and 2 tablespoons olive oil lightly with a fork.

2.  Put bread mix into a large mixing bowl; pour in olive oil and water mixture. Mix with a spatula until it just comes together – do not overwork it.

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Next, use your hands to roughly shape it into a ball of dough. Set it aside for 5 minutes.

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3.  Using a pastry brush, grease a bread baking tray with the remaining tablespoon of oil.

4.  Transfer dough to a floured surface. Knead it for 2 minutes. Divide dough into 9 equal buns. Place each bun side by side on a greased tray. Rest for 10 minutes.

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5. Cover buns with a tea towel. Leave them to rise in a warm place for a further 15 minutes. This is the first rise. Buns will expand and stick together.

6. Drizzle 3 tablespoons of oil all over risen dough. Press thumb into dough to create dimples – fill them with cherry tomatoes and olives. Poke rosemary sprigs into the dough.

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7. Leave buns in a warm place for second rise – another 15 minutes

8. Pre-heat oven to 2300celcius for 10 minutes.

9. Bake buns for 15-20 minutes until a golden brown crust forms. To check if focaccia is done, tip bun on its side; tap gently on its base – a hollow sound indicates that it’s cooked.

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10. Serve warm with olive oil or butter.

 

TECHNIQUE: Make deeper dimples in dough to hold tomatoes in place – this stops them from popping up and getting dislodged while baking (see photo above).


Evonne Lyn Lee co-authored Asian Pies with Sarah FC Lee. It’s a collection of 50 pies and tarts with an Asian twist. The book was awarded “Best Asian Cuisine Book in Singapore, 2016” by Gourmand International that organises Gourmand World Cookbook Awards.


Click on www.storm.sg/food for more recipes and reviews of restaurants.


If you have a simple recipe you would like to share, do email it to [email protected]

You Might Like To Try These Recipes:

Orange-glazed Roast Chicken with Stuffing – Whip It UP!

Butternut Squash & Cauliflower Soup with Rosemary – Whip It UP!

 


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