Focaccia bread is very similar in style to a regular Italian pizza, but is usually a bit thicker and stuffed or topped with herbs and/or other ingredients. In this recipe, I have taken my favourite pizza dough and rolled it out thickly, then topped it with a red Moroccan style pesto, a sprinkle of parmesan cheese, sliced Calamata olives, feta and pine nuts. I serve it hot with a drizzle of extra virgin olive oil, some salt flakes and freshly ground black pepper, plus some Deluxe Hummus for dipping.
This is the perfect starter to a Mediterranean feast, or just as a snack on it’s own. Warning: this focaccia is very addictive! Enjoy!
Ingredients for dough: (serves 4-6 as a starter)
- 2 cups (500 ml) flour
- 2 t (10 ml) instant yeast
- 1 t (5 ml) sugar
- 1/2 t (2,5 ml) salt
- 3/4 cup (185 ml) lukewarm water
- 1 T (15 ml) olive oil
Ingredients for toppings: (these are just guidelines, adjust the quantities as you like!)
- 2 T Medi Deli Casablanca Pesto
- 2 T Medi Deli Grated Parmesan Style Cheese
- 10 olives, halfed and stoned
- some feta chunks
- 1 T Medi Deli Pine Nuts
- to serve: extra virgin olive oil, salt and pepper, Medi Deli Humus Deluxe
- In a large bowl, mix flour, yeast, sugar and salt together. Add water and olive oil and mix untill a sticky dough forms. Knead untill the dough becomes soft and pliable. Cover and let it rise in a warm area for about 15-30 minutes until doubled in size.
- Pre-heat oven to 220 degrees Celsius for at least 20 minutes.
- On a well floured surface, roll out into an oval shape. Transfer to a large baking tray lined with baking paper.
- Spread with pesto, then use the blunt back end of a knife to poke holes in the surface (or use your fingers).
- Sprinkle with parmesan, top with olives, feta and pine nuts.
- Bake at 220 C for 12-15 minutes, or until golden brown and thoroughly cooked.
- Serve with an extra drizzle of olive oil, some salt flakes and freshly ground pepper, and a bit of humus on the side as a dip.
Delicious! Definitely my kind of focaccia. Let’s see if yeast is good to me when I try it.
Hey Adriana, I hope the yeast is good to you! Are you specifically intolerant to yeast?
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