Focaccia with sun-dried tomatoes and capers in oil

Name: Focaccia with sun-dried tomatoes and capers in oil - Olimpia O.
Ingredients: The quantities for the dough are for one bread and one focaccia: 200 ml of kefir or buttermilk; 300 ml of warm water; 1 teaspoon of salt; 1 heaping tablespoon of sugar; 4 tablespoons of olive oil; 750 g of white flour; 1 small cube of fresh crumbled yeast. For the filling: 2; 3 heaping tablespoons of sun; dried tomatoes and capers from the jar; 2 pinches of pepper; 2 tablespoons of flavored oil from the jar with sun; dried tomatoes; 50 g of cheese for gratin.

Pasta/Pizza - Focaccia with sun-dried tomatoes and capers in oil by Olimpia O. - Recipia

I made this focaccia one evening when I found a jar of sun-dried tomatoes and some capers in the fridge. The dough went quickly into the bread machine, and while it was rising, I prepared the rest. In 20 minutes, it was already in the oven. It seems much simpler than it looks at first glance and doesn't require constant attention. Quick Info Total time: 1 hour (includes rising and baking) Preparation time: 20-30 minutes Baking time: 20-22 minutes Servings: 1 tray (about 4-6 servings, depending on appetite) Difficulty: easy Recipe type: homemade focaccia, suitable for dinner or a snack Ingredients For the dough (for one bread and one focaccia): 200 ml kefir or buttermilk 300 ml warm water 1 teaspoon salt 1 heaping tablespoon sugar 4 tablespoons olive oil 750 g white flour 1 small cube of fresh yeast, crumbled For the topping: 2-3 heaping tablespoons of sun-dried tomatoes and capers (from a jar, in oil) 2 pinches of pepper 2 tablespoons flavored oil (from the jar with sun-dried tomatoes) 50 g cheese (for gratin, at the end) Optional, for flavor: Herbs like rosemary or basil, to taste Preparation steps 1. Prepare the dough Put the ingredients for the dough in the bread machine in the following order: kefir/buttermilk, water, salt, sugar, oil, flour, yeast. Start the kneading and rising program. If you are not using a bread machine, knead by hand until you have an elastic dough, then let it rise in a warm place, covered with a towel. 2. Let it rise After the machine has done its job or if you kneaded by hand, let the dough rise in a warm place. You can leave the bowl on the radiator, covered. For a quick rise, 15-20 minutes is sufficient. 3. Portion and roll out Take a quarter of the dough (or as much as you need for a round tart pan). Roll it out on a floured surface and place it in a greased pan with a little olive oil. Shape it round to fit the pan. 4. Add the toppings Place the sun-dried tomatoes and capers on top. Press them lightly into the dough with your fingers, just enough to hold them in place. Sprinkle with pepper and drizzle with flavored oil from the tomatoes. If desired, add herbs as well. 5. Let it rise again Let the tray with the dough and toppings sit in a warm place for another 10-15 minutes, just to rise a little more. 6. Bake the focaccia Put the tray in the preheated oven at 170-180°C. Bake for 20 minutes, until the dough is golden brown. 7. Add the cheese Remove the tray, sprinkle with grated or thinly sliced cheese, then return to the oven for 2 minutes, just until melted. 8. Serve Cut and serve warm, ideally alongside a cup of tea or something simple. Why I make this recipe often It's quick if you already have the dough. It doesn't make many dirty dishes and is a special type of bread, perfect for when you want something tasty without investing much effort. The recipe is easy to adapt, doesn't require hard-to-find ingredients, and can be prepared with what you have on hand. Tips and variations Tips For extra flavor, use herbs in the dough or on top (rosemary, basil). If you want crispier edges, drizzle the pan with a little oil before adding the dough. Don't put the cheese in from the start, or it will burn. If you use leftover dough, you can keep it in the fridge until the next day. Substitutions You can use just water instead of kefir or buttermilk, but the dough will be a bit fluffier with fermented dairy products. Dry yeast (7 g) instead of fresh yeast. The cheese can be replaced with any cheese that melts. Variations The topping can be changed – it also works with olives or red onion, but the flavor of sun-dried tomatoes and capers is specific to this version. You can use all the dough for multiple trays or make a simple bread as well. Serving ideas It's good warm or at room temperature, as a snack or alongside a simple salad. Frequently asked questions Can I make the dough without a bread machine? Yes, it can be kneaded by hand or with a mixer with a hook, then risen in a covered bowl in a warm place. What kind of tray should I use? A round tart pan or any similar tray, it doesn't have to be exact. It's important that it has lower sides. Can I make the entire amount of dough as focaccia? Yes, if you want more, use all the dough, but adapt the topping and baking times (it may take a bit longer if it's a thick layer). What do I do if I don't have sun-dried tomatoes in oil? You can use plain sun-dried tomatoes, but it's advisable to add a little olive oil for flavor. Can focaccia be frozen? It can be frozen after baking, although the texture after thawing is not as pleasant as fresh. Nutritional values (estimates) One slice from 1/6 of the tray (approx. 110 g): 250-280 kcal Carbohydrates: ~45 g Proteins: ~8 g Fats: 6-8 g (may vary depending on how much oil is used) These are approximate values and can vary depending on how much cheese or topping you use. Storage and reheating Focaccia stays fine at room temperature covered with a towel for a day. If you want to keep it longer, put it in the fridge, but it will harden slightly. Reheat for a few minutes in the oven or in a pan over low heat. It's best consumed on the day it was made.

Focaccia with sun-dried tomatoes and capers in oil

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