Olives Focaccia with Roasted Tomato Kale Soup

Olives Focaccia with Roasted Tomato Kale Soup: Soft and delicious Italian focaccia bread topped with green and black olives, flaky salt, rosemary and olive oil and served warm with roasted tomato kale soup would make a wonderful dinner on weekends.


This is the first time I tried focaccia and it came out fabulous. The olives tasted amazing in the bread and it paired very well with tomato kale soup. We had a wonderful and filling dinner last weekend. This kind of dinner I only make maybe once in a month or so as I know if I would make them often my family will go crazy over them and demands those kinds of fancy dinners more than usual. I am going to post the recipe of the soup very soon. Stay tuned.

Blogging Marathon#72Week4 / Day2
Theme-Vegetarian Dinner
Dish– Olive Focaccia with Roasted Tomato Soup
Source– BBCgoodfood Magazine

Olives Focaccia with Roasted Tomato Kale Soup

Ingredients:
400 g strong white bread flour
1 cup olives, sliced
1 teaspoon active dried yeast
2 teaspoon salt
1 teaspoon ground rosemary
1/4 cup olive oil
250 ml or as required warm water

Instructions:

  • In a mixing bowl add flour, yeast, salt and a tablespoon of olive oil.
  • Make a well in the centre and add warm water. Combine with wooden spoon or hands until a dough forms. Knead the dough for about 10 minutes using dry flour if needed.
  • Place the dough into an oiled bowl and cover it with cling film. Let the dough rise for about 2 hours or until doubled in sized.Once doubled in size dust the work surface with dry flour and punch down the dough a couple of times.
  • Oil a baking tin and set aside. Shape the dough into a rectangle and transfer it to the baking tin.
  • Arrange the olives and rosemary over the dough. Sprinkle remaining salt and olive oil over the rectangle. Gently press down the olives in the dough with fingertips.
  • Place the dough in a warm place to rise for 1 hour covered with cling film.
    Heat the oven to 200° C for 15 minutes.
  • Place the dough into the oven and bake for 30 minutes or until lightly golden. Cool on wire rack or serve warm.
  • Enjoy!!

    BMLogo

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

    Serve- 6 Total time 3 hours Baking time 30 minutes

    Best regards,

    Sapana Behl

    12 comments on “Olives Focaccia with Roasted Tomato Kale Soup”

    1. wow love the combo and I am a big fan of olives. Adding both green and black is great.. It balances the taste na. Great post Sapana

    2. Sandhiya says:

      I had tried once this bread and we loved to the core.Yours looks absolutely delicious.

    3. cakespy says:

      This looks absolutely delicious!

    4. Omg, give me that bowl of soup, and that focaccia makes me hungry.

    5. Wow what a delicious looking soup and the focaccia its yum. LOve it

    6. OMG, that is one scrumptious focaccia and slurplicious soup!!! Hearty meal!!!

    7. Stunning looking focaccia!

    8. Pavani N says:

      Perfectly baked focaccia Sapana. It came out amazing.

    9. Srivalli says:

      Pass me that please…has turned out great!

    10. what a great combo – the soup looks fantastic

    11. It was very useful for me. Keep sharing such ideas in the future as well. This was actually what I was looking for, and I am glad to came here! Thanks for sharing the such information with us.

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