Focaccia with Herbs and Olives

I had never made focaccia before, because I always thought it was a complicated bread. Nothing could be further from the truth. This bread is easy to make and delicious. What's more, you can choose the toppings however you like (I made a few with bell pepper for the kids). It goes great with any grilled dish and is much better than store-bought baguettes.

Focaccia with herbs and olives

If you like to grill, I recommend baking these right on the grill, while you're cooking other things. The little breads may not get very brown, but they will definitely be delicious. I do recommend adding more herbs and olives than I list here. I thought there were too few of them, because the bread rose so beautifully.

Focaccia with herbs and olives

Directions:

Mix the flour with the yeast, olive oil, salt and water, and knead into a firm dough. It should pull away from the sides of the bowl. Shape it into a ball and set it aside in a warm place to rise for about 60 minutes.

Wash the herbs, strip the leaves from the stems and chop coarsely (you can also leave them whole). Peel the garlic and onion and chop them coarsely too. Mix all the toppings together and knead them into the risen dough. Shape 12 flat breads about 1 cm thick and leave them for about 15 minutes to rise again. Press down with your finger in several places and bake on the grill for about 20-25 minutes with the lid closed, avoiding too high a temperature (it's best to place them around the edges of the grill). After baking, brush with olive oil and serve.

You can also bake them in an oven preheated to 200°C (390°F).

Enjoy!

Source: Lust auf Genuss 5/2012