Stuffed Focaccia with Tomato and Olive: A Savory Delight
Focaccia, a classic Italian bread, is known for its light and fluffy texture, typically enriched with olive oil, salt, and rosemary. Its versatility in flavor combinations makes it an ideal dish for various occasions, from casual meals to gourmet gatherings. One variation of focaccia that has gained popularity worldwide is stuffed focaccia, a recipe where the bread is filled with delicious ingredients like tomato, olives, cheese, and herbs. This version of focaccia is perfect for those who love a combination of savory flavors in a hearty, satisfying bread.
Stuffed focaccia with tomato and olives takes this classic Italian bread to the next level. The bright, juicy tomatoes pair perfectly with the briny, slightly bitter olives, while the soft, airy dough provides a perfect base for the filling. Whether served as a starter, a side dish, or a meal on its own, this stuffed focaccia offers a unique twist on traditional focaccia recipes, making it a favorite for food lovers everywhere.
The Origins of Focaccia
Before diving into the recipe, it is important to understand the roots of focaccia. Focaccia is one of the oldest types of bread in the Mediterranean region, dating back to ancient Rome. The name "focaccia" comes from the Latin word "focus," meaning "hearth" or "fire," as it was originally baked on the hearth. The bread was simple, typically made with flour, water, salt, and olive oil, and served with various toppings like herbs, cheese, or vegetables.
Over the centuries, focaccia has evolved into different regional variations. In Liguria, for example, the famous "focaccia genovese" is topped with olive oil and sea salt. Other regions of Italy, such as Puglia and Sicily, have their own twists on the bread, often including ingredients like tomatoes, olives, or garlic. Stuffed focaccia, as we know it today, is a relatively modern invention that blends traditional focaccia dough with a wide variety of fillings, creating a savory and satisfying meal.
Ingredients for Stuffed Focaccia with Tomato and Olive
To make a delicious stuffed focaccia with tomato and olive, you'll need a few basic ingredients, which are easily accessible and can be adjusted to your personal taste preferences. Here’s a list of what you will need:
For the dough:
- 500 grams of all-purpose flour
- 10 grams of salt
- 7 grams of active dry yeast
- 300 ml of warm water
- 2 tablespoons of olive oil
- 1 teaspoon of sugar
For the filling:
- 2 large ripe tomatoes, sliced thinly
- 100 grams of pitted black olives, roughly chopped
- 1/2 red onion, finely sliced
- 1 tablespoon of fresh oregano (or dried oregano)
- 1 tablespoon of fresh basil, chopped
- 200 grams of mozzarella cheese (optional, for extra richness)
- Olive oil for brushing
Preparing the Dough
Start by activating the yeast. In a small bowl, combine the warm water with the sugar and sprinkle the active dry yeast on top. Let it sit for 5-10 minutes until the yeast becomes frothy and bubbly. This step is essential to ensure the dough rises properly.
In a large mixing bowl, combine the flour and salt. Make a well in the center, and pour in the yeast mixture along with the olive oil. Stir with a wooden spoon until the dough begins to come together. Once the mixture forms a dough, turn it out onto a lightly floured surface and knead it for 8-10 minutes. The dough should be smooth and elastic.
Once the dough has been kneaded, place it in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 hour or until it has doubled in size.
Preparing the Filling
While the dough is rising, prepare the filling. Start by slicing the tomatoes into thin rounds and placing them on a paper towel to remove any excess moisture. This will prevent the bread from becoming soggy. Chop the olives and red onion, and set them aside. If you’re using mozzarella cheese, shred or slice it into small pieces.
In a small bowl, mix together the oregano, basil, and a pinch of salt and pepper. This herb blend will infuse the filling with wonderful flavors and bring out the best in the tomatoes and olives.
Assembling the Stuffed Focaccia
Once the dough has risen, preheat your oven to 220°C (430°F). Oil a baking tray or line it with parchment paper.
Now, it’s time to assemble your stuffed focaccia. Punch down the dough to release any air bubbles and turn it out onto a floured surface. Divide the dough in half, shaping one portion into a round or rectangular shape, depending on the size of your tray.
Place the first layer of dough onto the prepared baking tray. Gently stretch it out to cover the entire surface. Layer the sliced tomatoes evenly over the dough, followed by the olives, red onion, and the fresh herb mixture. If you’re using mozzarella cheese, sprinkle it on top of the filling.
Next, take the second portion of dough and stretch it out to the same size as the first. Carefully place it on top of the filling, sealing the edges by pinching the dough together. You can also use your fingers to press down along the edges to ensure a tight seal.
Using a sharp knife or a pair of scissors, make a few small slits or cuts on top of the dough to allow steam to escape while baking. This will help the focaccia cook evenly and give it a lovely rustic look.
Brush the top of the dough with a generous amount of olive oil. This will help the focaccia achieve a golden, crisp exterior as it bakes.
Baking the Stuffed Focaccia
Place the assembled focaccia in the preheated oven and bake for 25-30 minutes, or until the bread is golden brown and the filling is bubbling. Keep an eye on the focaccia during the last few minutes of baking to ensure it doesn’t over-brown. You can also check by tapping the bottom of the focaccia; it should sound hollow when done.
Once the focaccia is baked to perfection, remove it from the oven and let it cool for a few minutes before slicing. This will allow the filling to set slightly and make it easier to cut.
Serving Suggestions
Stuffed focaccia with tomato and olives can be served in a variety of ways. It is delicious on its own as a snack or light meal. Pair it with a fresh green salad and a glass of crisp white wine, such as Pinot Grigio, for a complete meal. It can also be served as a side dish to accompany grilled meats, pasta, or soups.
If you’re hosting a gathering or party, this stuffed focaccia makes for a perfect appetizer. It’s easy to slice into individual portions, and guests will love the combination of warm bread and savory filling.
Conclusion
Stuffed focaccia with tomato and olives is a delightful and satisfying dish that combines the rich flavors of Mediterranean cuisine with the comforting texture of freshly baked bread. Whether you’re making it for a family meal or impressing guests at a dinner party, this recipe is sure to be a hit. By adding ingredients like fresh tomatoes, olives, and herbs to traditional focaccia dough, you can create a flavorful and versatile dish that will leave everyone asking for more.