Focaccia toppings can be as simple as just olive oil or a combination of your favorite flavors to create your own personal focaccia. This recipe gives you three different toppings. Be sure to check out the many variations above!
2tablespoonsextra virgin olive oil(for drizzling after focaccia has baked)
Sweet Pepper and Caper Topping
1red or yellow sweet pepper (capsicum)(or ½ red and ½ yellow)
1tablespooncapers
2teaspoonsextra virgin olive oil
Tomato and Black OliveTopping
4medium tomatoes(ripe)
⅓cupblack olives
½teaspoondried oregano
Zucchini, Garlic and Pecorino Romano Topping
2small zucchini
⅓cupfinely grated pecorino romano cheese
2garlic cloves
1teaspoonextra virgin olive oil
Instructions
In the bowl of a stand mixer, stir together warm water, dried active yeast and honey. Allow to stand approximately 10 minutes until frothy.
Using the dough hook on the stand mixer (or use your hands), add flour to the water/yeast mixture and combine until mixture comes together. Stand 5 minutes.
Add oil and salt and continue to mix for 5 minutes (or 7 minutes by hand) until smooth and elastic.
Cover the bowl with plastic wrap and allow it to rise for 45 minutes in a warm place or until doubled in size. If the temperature of the room is too cool, the dough will take longer to double in size.
Spread 2 tablespoons of extra virgin olive oil onto a baking pan with sides.
Tip the dough gently onto the oiled, 15in x 10in (38cm x 25cm) baking pan.
Use some of the oil that’s in the baking pan to oil the top of the dough. Gently stretch and press the dough to fit the pan. If the dough wants to shrink back, let it rest for 15 minutes or so before pressing and stretching it again.
Make indentations with your fingers into the dough.
Arrange sliced peppers over one third of the dough. It will seem like a lot but it will cook down. Scatter evenly with capers.
On the middle third, pile crushed tomatoes into one third of the dough. You may not need all the juices but use most of it. Arrange black olives cut side down over tomatoes then sprinkle with dried oregano.
Press garlic slices into the final third of the dough. Sprinkle on the pecorino romano cheese then arrange zucchini slices over the cheese. Zucchini will overlap but that’s perfect.
Mix together brine ingredients until salt is dissolved. Pour carefully over toppings. Allow to proof for 30 minutes until puffy and bubbly.
In the meantime preheat oven to 450°F (235°C).
Before baking, sprinkle the toppings with flaked salt and bake on the centre rack for 20 minutes. Then move to the upper rack and bake for another 5 minutes until the top is golden brown.
Remove from the oven and immediately turn onto a wire rack. Drizzle 2 tablespoons of extra virgin olive oil over the baked focaccia.
Allow to cool a little before cutting into portions if serving warm.
Toppings
While the dough is rising, prepare the toppings.
For the tomato and olive topping, cut tomatoes in quarters and remove the core. Using your hands, squash the tomato quarters into a bowl ensuring that you catch the tomato juices in the bowl. Pit the olives by crushing the olives with the blade of a knife then cut in half and remove the pit. Set aside
For the zucchini, pecorino romano cheese and garlic, slice the zucchinis very thinly and toss in a bowl with extra virgin olive oil. Combine well. Peel the garlic and slice thinly. Set aside.
For the sweet peppers and capers topping, slice the peppers into thin strips lengthwise, toss in a bowl with extra virgin olive oil. Set aside
Notes
Tips for success
Use plenty of good quality olive oil.
Slice raw ingredients thinly and lightly coat with oil to avoid burning.
Use more toppings than you think because they'll cook down.
Use cheese under the toppings to avoid burning or add sprinkle a little cheese on after cooking.
Be sure to salt the ingredients well.
Read the post fully for more suggestions for "Variations" and “FAQ’s”.Please Note:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.