4 cups (500 g) all-purpose flour, plus extra for kneading
1⁄2 teaspoon salt
One 1⁄4-ounce (7 g) packet of instant dry yeast
1⁄3 cup (80 ml) light olive oil
3 tablespoons pitted, sliced kalamata olives
2 tablespoons capers, rinsed and drained
One 1.6-ounce (43 g) can of anchovies packed in oil, drained
10 to 12 cherry tomatoes, halved
1 tablespoon dried oregano
Flaky salt (like Maldon or fleur de sel), to taste
How to prepare
Focaccia is the perfect brunch dish. We like to top it with anchovies, capers, and cherry tomatoes. But whatever the topping, everybody loves focaccia. Why not make some with lots of veggies!
1 Combine the flour, salt, and yeast in a large bowl. Stir in 2 tablespoons of the olive oil until you have a crumbly texture. Add 11⁄4 cups (300 ml) lukewarm water and stir. Sprinkle some flour on a work surface. Turn the dough out of the bowl and knead until smooth, 3 to 5 minutes.
2 Place the dough in a clean bowl and cover with plastic wrap or a damp kitchen towel. Let it rest for 1 hour at room temperature, to allow the dough to rise slightly.
3 Line a baking sheet with parchment paper. Turn out the dough onto the baking sheet and use your hands to spread it into a flat, even layer about 3⁄4-inch (2 cm) thick, then dimple the dough with your fingers. Let rise for another 20 minutes.
4 Meanwhile, preheat the oven to 425°F (220°C).
5 Gently press the olives, capers, and anchovies into the dough. Do the same with the tomatoes, then scatter the oregano on top. Drizzle with the remaining olive oil and sprinkle with salt.
6 Bake the focaccia for 10 to 12 minutes, until golden brown. Let cool and then serve.