Focaccia Provencale
Yield
6 servingsPrep
15 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | recipe |
focaccia
|
* |
| 4.5 | ounces |
italian plum (roma) tomatoes
canned, drained and chopped |
|
| 1 | tablespoon |
basil
chopped fresh |
|
| 2 | cloves |
garlic
sliced thin |
|
| 2.25 | ounces |
black olives
sliced, drained |
|
| 4 | teaspoons |
oregano
dried |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | teaspoon |
sea salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | recipe |
focaccia
|
* |
| 130.1 | ml/g |
italian plum (roma) tomatoes
canned, drained and chopped |
|
| 15 | ml |
basil
chopped fresh |
|
| 2 | cloves |
garlic
sliced thin |
|
| 65 | ml/g |
black olives
sliced, drained |
|
| 2E+1 | ml |
oregano
dried |
|
| 3E+1 | ml |
olive oil
|
|
| 5 | ml |
sea salt
|
|
Directions
Make focaccia dough according to the recipe, through rising and shaping.
After dough is stretched into two 9 inch round cake pans, dimple deeply with fingertips.
In a small bowl, stir together the chopped tomatoes and basil.
Spread half of the mixture over each loaf.
Cover with a towel and let rise until puffy, about 45 minutes.
Dimple the loaves again and top with garlic, olives and oregano, gently pressing in the olives.
Drizzle evenly with olive oil and sprinkle with sea salt.
Bake at 400 deg. for 20 to 25 minutes.
Remove from pans and cool.
