Teresa's Recipes
Focaccia Alla Calabrese
Indulge in the rustic charm of Focaccia Alla Calabrese, a traditional Italian bread that captures the essence of Calabria's sun-drenched landscapes. This aromatic focaccia features a beautifully crispy golden crust, topped with luscious cherry tomatoes bursting with flavor, briny Kalamata olives, and fragrant fresh rosemary. Each bite reveals a soft and fluffy interior, making it an irresistible snack or appetizer. Historically, focaccia has roots in ancient Roman cuisine, evolving over centuries into the delightful dish we enjoy today. Perfect for dipping in high-quality olive oil or pairing with your favorite cheeses, this focaccia is a celebration of flavors that can elevate any meal.
Ingredients
- 4 cups All-purpose flour
- 2 1/4 teaspoons Active dry yeast
- 1 3/4 cups (110°F to 115°F) Warm water
- 2 teaspoons Sea salt
- 1/2 cup, plus more for drizzling Extra virgin olive oil
- 2 tablespoons, finely chopped Fresh rosemary
- 3/4 cup, pitted and halved Kalamata olives
- 1 cup, halved Cherry tomatoes
- for sprinkling Coarse sea salt
Dietary Notes
- Servings: 12
- Dish Type: Bread/Appetizer
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Calories: 200
- Fat: 8g
- Carbs: 28g
- Protein: 4g
- Sodium: 300mg
- Sugar: 1g
Instructions
- In a small bowl, dissolve the active dry yeast in warm water (110°F to 115°F) and let it sit for about 5 minutes until it becomes foamy.
- In a large mixing bowl, combine the all-purpose flour and 2 teaspoons of sea salt. Make a well in the center and pour in the yeast mixture along with 1/2 cup of extra virgin olive oil.
- Stir the ingredients together until a shaggy dough forms. Transfer the dough to a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Preheat your oven to 425°F (220°C).
- Once the dough has risen, punch it down and transfer it to a greased baking sheet. Using your hands, gently press the dough into a rectangle shape, about 1/2 inch thick.
- Using your fingertips, create indentations all over the surface of the dough. Drizzle with additional olive oil, then evenly distribute the halved cherry tomatoes, Kalamata olives, and chopped fresh rosemary on top. Finish by sprinkling coarse sea salt over the top.
- Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and crispy on the edges.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
Tips
- For a twist, try adding caramelized onions or roasted garlic to the dough.
- Experiment with different herbs such as thyme or oregano for varied flavor.
- Serve warm with a side of balsamic vinegar and olive oil for dipping.