Focaccia Bread w/ Olives and Tomatoes


250 gr. einkorn flour,

250 gr. wheat flour,

7 gr. instant yeast,

300 ml unsweetned soy milk,

1 tsp sea salt,

10-12 green, purple and black olives,

15-20 colorful cherry tomatoes,

2 rosemary sprigs,

2 tbsp olive oil


1. In a large bowl, whisk together yeast, soy milk and 1 tbsp olive oil.

2. Pour einkorn and wheat flour in to the bowl. Mix together.  Stir well with a wooden spoon.

3.  Cover bowl with a plastic wrap, let it rest for 30-35 minutes or until it begins to get bubbly.

4.  Knead dough with your hands, turn out on to a work surface. Add a little bit flour if you need in order to prevent stickiness. Knead well again. Place it into bowl , cover and let to rest it again for 10-15 minutes.

5. Preheat oven to 50 degrees. Place bowl in to the oven for 40 minutes or until it has doubled in size.

6. Remove bowl from the oven. Transfer it to a work surface. Knead and strech out with your hands. When the dough is smooth, coat it in a thin layer of 1 tbsp olive oil.

7. Preheat oven to 220 degrees. Put a parchment paper in a pan. Flatten and shape the dough in a baking pan. Strech it into the corners.

8. Make deep holes with a teaspoon to put olives and tomatoes.

9. Cut olives and tomatoes in two. Push them into the holes.

10. Drizzle a little bit extra olive oil if desired. Sprinkle sea salt and rosemary.

11. Bake for 18-20 minutes or until golden browned.

12. Remove from the oven, let it cool before serving.

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