focaccia olive e pomodori secchi

sun-dried tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes provide a lighter flavor, while canned tomatoes are more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is dairy-free and adds a cheesy flavor.

Combine warm water and sugar in a bowl; sprinkle yeast on top and let sit until foamy, about 5-10 minutes.

In a large mixing bowl, combine flour and salt; create a well in the center.

Add the yeast mixture and olive oil to the well; mix until a dough forms.

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1-2 hours.

Preheat the oven to 425°F (220°C).

Punch down the risen dough and transfer it to a greased baking sheet.

Stretch the dough into a rectangle, about 1 inch thick; use your fingers to create dimples all over the surface.

Top with sun-dried tomatoes, rosemary, olives, and parmesan cheese; drizzle with olive oil.

Let the dough rise again for 20-30 minutes.

Bake in the preheated oven for 20-25 minutes, until golden brown.

Remove from the oven and cool slightly before slicing.

Cooking Techniques

Spice Level:

Dietary

Allergens