Dutch Oven Tomato and Olive Focaccia
Another thing I’d like to mention that this is baked in Dutch oven. Oh yeah, baby. Dutch ovens are near to my heart. I love food that comes out of the Dutch oven or any earthy type of cookware. This Dutch oven my friends is 100% toxic free, ceramic Dutch oven or for a smaller family, you could use 5.5 Qt. Versa Pot with a cover by Xtrema Ceramic Cookware. I’ve baked in both and I cannot even tell you how delicious it is.
Now, this is not a sponsored post by any means, and I really don’t want to sound like an advertising billboard, but when I love something, I like to talk about it and share with my readers or people that just stop by to check out this recipe. A few of my friends switched and my family members as well to Xtrema Cookware, and they’re loving it. My mother in law’s comment ” Oh my gosh, the meat is falling apart and it tastes so perfect” – she was making her traditional hunter stew. The recipe has been in her family for generations, and they would make it outside over the open flames with Dutch oven hanging over it, so she was pretty impressed with the taste after cooking with Xtrema Dutch oven.
There are a couple of things that I like about Xtrema cookware, one of those would be how cooking for my family became healthy just by using Xtrema Cookware, cookware looks beautiful, from design to different colors. I can serve my food from the stove/oven to the table. Also, it has more than several functions that ceramic cookware is able to give you (e.i. Baking, cooking on stove-top, blanching, sauteing, frying, you can keep in the fridge, it’s scratch free, etc.). It also makes my dishes so much better in the taste department.
So, if you’re looking for a new cookware, check out Xtrema Ceramic Cookware.
First time when I made this Focaccia, between you and me, it was split in half with my hubs, Nebs and I ate it all with Beef Goulash, and yes, goulash is also made with versa pots. I have a little problem with carbs… I still make bread every other day, but when the kids are home on a break, I do make it sometimes twice. When you try my bread, you will be making it over and over again. Anyhow… get the recipe and make it for your family or yourself. 🙂
DUTCH OVEN TOMATO AND OLIVE FOCACCIA
- 1 envelope Active Dry Yeast 2 teaspoons
- 1/2 teaspoon sugar
- 1 cup warm water more if needed
- 1/2 teaspoon Himalayan Sea salt ground
- 4 cups All-Purpose Flour
- 2 tablespoons extra-virgin olive oil + 1 teaspoon for greasing
- 1 tablespoon Cornmeal to dust Dutch oven
- Black Olives, pitted
- Campari tomatoes whole or sliced
- Himalayan Sea Salt coarse (pink salt)
- Italian Herbs
- Fresh Basil for garnish
- Grated Parmesan cheese
In a large bowl, add 4 cups of all-purpose flour, and add salt. Mix, then make a well.
Combine dry yeast and sugar. Pour in 1 cup of Luke warm water, stir and wait for a minute or two. Add activated yeast and sugar water gradually to the flour. Mix with the wooden spoon to combine, then start kneading.
Knead for about 10 minutes or until the dough is formed and it is NOT as sticky as before.
Drizzle the olive oil. Cover it with plastic foil (film/plastic wrap), or with the lid, then lay on a top clean kitchen towel to keep warm. Let it rise for approximately 1 or 2 hours, or until it is double in size.
Preheat oven to 425F (220C/gas: mark#7), and place in a Dutch oven with a lid to heat for about 2 minutes. Be careful when you are removing it from the oven.
Then, oil the Dutch oven (sides too) with Olive oil and toss in cornmeal.
Knead the dough for a couple of minutes, then place in the Dutch oven. Stretch as much as you can, to cover the whole bottom. Poke the dough with a fork or similar tool, and sprinkle lightly with herbs, and coarse pink salt.
Place pitted black olives, where you wish and whole Campari tomatoes (read notes). Allow the dough to rise for 3-4 minutes. Cover Dutch oven and transfer it to preheat your oven.
Turn the heat to 400F, and bake for 20 minutes. After 20 minutes, remove the whole Campari tomatoes on the wine completely. Please be careful, it will be hot. Bake focaccia for 10-15 more minutes WITHOUT THE LID. The crust needs to be golden.
Let it cool down for at least 10 minutes before cutting. Sprinkle with Parmesan cheese, more herbs and serve with fresh basil. **Return the "roasted" Campari tomatoes back on the focaccia, or serve them on the side with a drizzle of olive oil.
You may slice tomatoes or use cherry tomatoes. The thing is that as tomatoes are getting cooked, roasted in a way, the dough rises around them and they produce liquid as well. That makes those holes in the bread that tomatoes made while baking, wet, and uncooked. So it is important to remove them so the dough could bake properly. You may return it back to focaccia for a beautiful presentation.
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