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I like easy meals in the summer and one of my favorites is a salad, bread and cheese, sometimes I add bowls of cornichons, olives and a tray of cheese and meats, and other times I simply put together a caprese salad and add a loaf of bread. I grabbed a bunch of heirloom tomatoes this week at the farmers market and made a beautiful caprese salad to accompany the focaccia bread that I had already baked, it was a refreshing and delicious meal.
|Kate Spade Dachshund Plate, Serving Board from Front of the House (similar here), Cobalt Tray vintage, similar here, condiment bowls, similar napkins.|
Herbed Focaccia with Tomatoes and Olives
Recipe from Oh Sweet Basil
2 cups bread flour
1 teaspoon Kosher salt
1 cup of warm water
11/8 teaspoon instant yeast
1/2 teaspoon sugar
1 Tablespoon fresh rosemary(chopped)
1 Tablespoon fresh thyme(chopped)
1 tablespoon sliced olives
1 diced plum tomatoes
diced red peppers
Maldon flaked sea salt
In a glass bowl, add the flour and salt mix well.
In a measuring cup, mix the warm water, yeast and sugar. Let sit for a few minutes then pour into the flour mixture and mix with a wooden spoon until the dough just comes together. Cover the bowl tightly with plastic wrap and place in the refrigerator for 8 hours or overnight.
Remove the dough from the refrigerator.
Cover pan(s) with plastic wrap and place in a warm place to rise 2 hours.
Heat oven to 450.
Once the dough has risen, drizzle the dough with additional olive oil and use your fingers to poke holes in the dough randomly, make sure to poke down to the bottom of the dough but to not through it.
Sprinkle the dough with salt, herbs, sliced olives and tomatoes.
Place dough in preheated oven and turn down to 425. Then bake for 20-24 minutes or until bread is golden.
Remove from oven, let cool and enjoy.
I hope that you have a great day!