This tasty focaccia recipe with sunny tomatoes and black olives is such an Italian classic! The addition of creamy goat cheese just after baking is delicious, and paired with a fresh, green salad, makes the perfect light dinner.
1 1/4 tsp active dry yeast
2 Tbsp sugar (1 tsp used to bloom yeast)
1 cup water + ¼ cup warm water
3 1/2 cups all purpose flour
1 Tbsp + 1 tsp kosher salt
1/2 cup Round Pond Basil Infused -or- Italian Varietal Olive Oil
1 1/2 pints cherry tomatoes, split
4 garlic cloves, quartered lengthwise
1/4 lbs black olives, pitted
1 tsp oregano
1/4 cup goat cheese, room temperature (optional)
sea salt as needed
In a bowl combine yeast, 1 teaspoon sugar and ¼ cup water (at 115°F). Let mixture stand until foamy, approximately 10 minutes. In a separate mixing bowl combine, flour, remaining sugar and kosher salt. Form a well in the center of the dry mixture and add yeast and water mixture water to flour mixture, along with 1 tablespoon olive oil, and 1 cup warm water. Mix until stiff.
Turn out dough onto lightly floured work surface and knead until smooth, approximately 10 minutes. Return shaped dough ball to well-oiled bowl, cover with plastic and allow to rise for about 1 ½ hours.
Heat oven to 475°F. Rub the bottom and sides of an oven-safe skillet or 13” deep dish pan with 2 tablespoons Round Pond Basil Infused olive oil. Flip dough in the bowl to cover all sides with oil and flatten with fingertips into pan. Cover with a damp kitchen towel and allow to rise for 1 hour more.
Press tomatoes, garlic, and olives into dough, sprinkle with sea salt and oregano and bake until golden brown, about 30 to 35 minutes. Remove from oven, and let cool slightly. If you like, slather with goat cheese whilst still warm, and serve with a drizzle of Round Pond Basil Infused oil.