Focaccia with olives & tomato (recipe)

Focaccia is a classic in Camillo’s Kitchen – very often on the menu for our dinners, where the tempting aroma of freshly baked bread helps to welcome the guests. Here we have a delicious version with small cherry tomatoes and black and green olives. Use the foccacia as a welcome snack together with some of your best olive oil and your best salt flakes. Or place it on the table with dishes of pesto, hummus and other good dips and sauces, such as bad ass salsa. At the dinner table, the bread also awakes pure joy, with crispy salads, good stews.

A focaccia in Camillo’s Kitchen. Photo Jørgen Smidstrup

Focaccia with olives & tomato

From “Eat & Knit“. Camillo’s Kitchen

A big baking tray

Wheat flour, 800 g
Durum flour, 300 g
Whole grain wheat flour, 200 g
Sugar, 2 tsp
Water, lukewarm, 1 ltr
Yeast, 20 g
Extra virgin olive oil, 2 dl
Fine salt, 2 tsp
Cherry tomatoes, about 5-6 pieces
Green olives, a small handful
Black olives, a small handful
Rosemary, fresh, 5-6 stalks
Salt flakes, 2 tsp

Pour 8 dl cold water and 2 dl boiling water into a large bowl and dissolve the yeast in the water. Add the 3 kinds of flour, sugar, half the oil and finally the salt. Knead the dough for about 10 minutes with your mixer. Allow the dough to rise for half a day or overnight in a cool place.

Place baking paper in the baking tray, and pour in the dough. Put some water to your hands, it makes it easier to spread the dough in the baking tray. Allow the dough to rise for another 45-60 minutes.

Heat the oven to 240°C/fan.

Make small holes in the dough with your fingers. Halve the tomatoes, and let some of the juice drip off. Chop the rosemary coarsely, mix it with the other half of the oil and salt flakes – spread it over the focaccia along with tomatoes, green and black olives.

Bake the focaccia in the oven for 20-25 minutes. When the top is crispy and golden the bread is done. Slide the foccacia out gently on a baking rack and let it rest for half an hour before serving.

You can easily replace whole wheat flour with rye flour or, if you prefer a lighter version with wheat flour. The bread stays good and keeps long – and tastes great if you toast it on a hot pan.

Focaccia from our book “Eat & Knit“. Photo Malthe Ivarsson

The recipe is from our book “Eat & Knit“ – there’s an English version and a Danish version. Created together with Marianne Isager, book is full of knitting patterns and food recipes, all around a vegetable or a fruit. Feel free to reach out if interested in the book

You can almost smell it, right? Photo Jørgen Smidstrup

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