Olive and Sundried Focaccia Bread

Recipe by
Total Time:
1 - 2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

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  • 300 gm - strong white bread flour
  • 225 ml - warm water
  • 2 tsp - active dried yeast
  • 1 tsp - sugar
  • 25 gm - pitted olives
  • 25 - sundried tomato (soaked in warm water and sliced finely)
  • 1 tbsp - olive oil

How to Make Olive and Sundried Focaccia Bread

  • Combine the flour, sugar, yeast, 1 tsp of olive oil and water to make it into a smooth dough using an electric mixer or by hand.
  • Cover the dough and leave it in a warm place to rise for about 1 hour or doubled in size.
  • When the dough swells punch the air back and spread it in 23 cm shallow baking tin.
  • Cover it and leave it to swell for another 30 minutes in a warm place.
  • Meanwhile preheat the oven to 220 degree Celsius.
  • Take the risen dough, make dimples all over the dough, sprinkle with olives and sun-dried tomato and sprinkle it with olive oil.
  • Bake it in a preheated oven for 10 to 15 minutes.
  • Serve it with salad or sandwich.
  • Recipe Courtesy: Taste of Pearl City