Olive and tomato focaccia

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 45mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    351
based on 57 ratings

Enjoy this traditional Italian bread topped with olives and sun dried tomatoes.

recipe updated 4 Feb 2023

Ingredients

  • Green olives icon
    Green olives
    10
  • Sundried tomato icon
    Sundried tomato
    6
  • Water icon
    Water
    300 g
  • Dried yeast icon
    Dried yeast
    7 g
  • Honey icon
    Honey
    20 g
  • Bread flour icon
    Bread flour
    500 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    4 tablespoons
  • Salt icon
    Salt
    2 teaspoons
  • Dried oregano icon
    Dried oregano
    as needed
  • Sea salt icon
    Sea salt
    as needed

Tools

  • kCook icon Oven
  • kCook icon Cooling rack
  • kCook icon kCook Multi
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Lightly floured surface
  • kCook icon Kcook bowl

Step preview

  1. Fit midi blade to kCook bowl
  2. Add water, dried yeast and honey to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl with filler cap fitted
  5. Heat with filler cap fitted - 2 min, 30°C, speed 5
  6. Then add bread flour, extra virgin olive oil and salt to the kCook bowl
  7. Mix with filler cap fitted - 15 sec, speed 7
  8. Mix with filler cap fitted - 3 min, speed 6
  9. Remove midi blade from kCook bowl
  10. Heat with filler cap fitted - 1 hr, 30°C
  11. Pre-heat oven - 200°C
  12. Transfer content of kCook bowl to lightly floured surface
  13. Flatten
  14. Grease a clean baking sheet
  15. Transfer dough to baking sheet
  16. Sprinkle with green olives, sundried tomato, dried oregano and extra virgin olive oil
  17. Add sea salt to the baking sheet
  18. Bake - 20 min, 200°C
  19. Let cool onto cooling rack
  20. Serve
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