Yogurt Focaccia
for one round focaccia, 28 cm diameter
Ingredients
200 g Manitoba flour
100 g remilled durum wheat semolina, plus extra for the work surface
15 g instant yeast for savoury bakes
½ teaspoon salt
250 g plain Alpenyogurt
100 g lukewarm water
1 tablespoon extra virgin olive oil, plus extra for the tin
For the topping:
150 g cherry tomatoes
50 g pitted black olives
1 teaspoon dried oregano
fresh marjoram
coarse salt
extra virgin olive oil
minTime
Preparation
Step 1: Prepare
Sift the flours with the yeast and salt into a bowl.
Preheat the oven to 200°C static. Oil a round baking tin (28 cm diameter).
Step 2: Prepare the dough
Pour the yogurt into a large bowl and add the water and the oil.
Add the flour mixture and mix with a spatula. The dough will be very soft: when it is smooth and even, transfer it to the oiled tin.
Spread and level the dough with your hands lightly greased with oil.
Step 3: Add the topping
Wash the cherry tomatoes and cut them in half.
Arrange the cherry tomatoes and olives over the surface of the focaccia, alternating them.
Season with oregano, fresh marjoram, a pinch of coarse salt, and a drizzle of oil.
Step 4: Bake and serve
Bake the focaccia in the preheated oven at 200°C for about 25 minutes, until golden.
Leave to cool slightly and serve.
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