Pan-fried focaccia with cherry tomatoes and olives
A no-rise focaccia cooked in a frying pan and topped with cherry tomatoes and Taggiasca olives: crisp underneath and soft inside.
A recipe from the ITALAZA kitchen
Preparation 10 min · Cooking 18 min (not counting bringing the water to the boil)
A little longer than planned: 28 min.
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In the kitchen 7 steps
- Mix 500 g of flour, 3 tsp of baking powder and 2 tsp of salt, then add 280 ml of water and a drizzle of olive oil from the total amount (8 tbsp).
- Knead for 3 minutes, then divide the dough: one ball for two people, with a frying pan about 28 cm across for each ball.
- Generously oil the cold pans and spread the dough in them with your fingertips, making dimples.
- Drain the cherry tomatoes (240 g) and press them into the dough along with the olives (80 g); scatter with oregano (2 pinches), season lightly with salt and drizzle with a little oil.
- Cover and cook over low heat for 10 minutes, until the underside is golden.
- Slide the focaccia onto a plate, turn it over into the pan and cook, covered, for another 6 minutes to brown the top.
- Turn it over again so the toppings are facing up, drizzle with a final little bit of oil and serve warm, cut into portions.
Tip: Press the tomatoes and olives well into the dough so they stay in place when you turn the focaccia over.
Probably contains: gluten · check the labels
Product labels: Caputo Cuoco 00 Flour – Long Rise, Poggio delle Fattorie Italian Extra Virgin Olive Oil, Il Pomodorino Sole e Napule Cherry Tomatoes, Piccardo & Savoré Taggiasca Olives – Marinated in Oil