Focaccia With Olives And Dried Tomatoes

Focaccia With Olives And Dried Tomatoes


  • 4 tablespoons rye flour
  • 4 tablespoons barley flour
  • 3 tablespoons oat flour
  • 1 tablespoon oat bran
  • 1 tablespoon pork fat
  • 1/2 teaspoon psyllium
  • sea salt per taste + little for sprinkling (preferably coarse sea salt)
  • 100 ml lukewarm water
  • 3 – 4 dried tomatoes
  • 3 – 4 green olives
  • little dried rosemary
  • 1/2 teaspoon baking powder


Melt pork fat. In a meantime chop dried tomatoes drained from oil and olives into circles. Mix in a bowl flours, psyllium and salt. Add melted pork fat and water gradually. Cover the bowl and leave to rest for 3 to 4 hours. Then add baking powder and knead the dough, it’ll be sticky. Then transfer it with wet hands into baking tray covered with baking paper and stretch into oval shape. Press tomatoes and olives into dough and sprinkle with coarsley sea salt and rosemary. Pour with two tablespoons of olive oil and put into preheated oven. Bake about 35 to 40 minutes on 200 degrees.

Focaccia With Olives And Dried Tomatoes

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