Focaccia Rolls with Olives and Tomatoes

Focaccia Rolls with Olives and Tomatoes

Bread and Rolls

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Cook Time

2 h

Servings

4

Difficulty

Medium

Prep Time

30 min

This Thermomix® recipe for Focaccia Rolls with Olives and Tomatoes is ready in 2 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These small focaccia rolls are a real eye-catcher at any buffet and taste simply delicious! The combination of salty olives, sweet mini-tomatoes and aromatic thyme makes them a Mediterranean taste experience. I especially like to bake them in summer when the tomatoes are nice and juicy. They are perfect as finger food for parties or as a side dish for grilling. The preparation is a bit time-consuming, but the result is definitely worth it! If you like, you can add some rosemary to the dough.

Ingredients (10 ingredients)

  • 0.5 cube Yeast
  • 1 tsp Sugar
  • 500 g Sea salt
  • 6 tbsp Olive oil
  • 10 g Thyme
  • 100 g Green olives without stone
  • 250 g Cherry Roma tomatoes
  • to taste Salt
  • to taste Salt
  • to taste Flour

Preparation (9 steps)

1

Activate yeast

Thermomix® Setting
5 min/99°F/Speed 2 37

Add 300 ml lukewarm water and 1 tsp sugar to the mixing bowl. Add 0.5 cube of yeast and dissolve for 5 min./37°C/speed 2.

300
2

Prepare dough

Thermomix® Setting
2 min/Kneading speed

Add 500 g flour, a pinch of salt and 2 tbsp olive oil to the mixing bowl and knead for 2 min./kneading stage to a smooth dough.

120
3

Let the dough rise

Remove the dough from the mixing bowl, place in a bowl, cover and let rise in a warm place for about 25 minutes.

4

Shape dough

Divide the dough into 8 equal parts and knead smoothly on a floured work surface into circles about 0.5 cm thick.

5

Prepare focaccia

Place the dough circles on a baking sheet lined with baking paper. Press several holes into the surface with your fingers and let rise for about 10 minutes.

6

Prepare topping

Drain 100 g green olives without stone and cut into thin slices. Wash and halve 250 g Cherry Roma tomatoes. Wash 10 g thyme, pat dry and pluck the leaves.

7

Top focaccia

Press olives and tomatoes with the cut surface facing up into the holes of the flatbreads. Drizzle with 2 tbsp olive oil and season with a little salt.

8

Bake focaccia

Bake the focaccia in a preheated oven at 200 °C top/bottom heat for 20 minutes. Sprinkle with thyme leaves 5 minutes before the end of baking and bake for another 5 minutes.

9

Refine focaccia

Remove the finished focaccia from the oven, drizzle with the remaining olive oil, cover and let cool. Season with salt and pepper.

Finished cooking? Great! 🎉

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About this recipe

Focaccia, this wonderful flatbread from Italy, has always fascinated me. I still remember my first vacation in Tuscany, where I tried a focaccia with rosemary and coarse sea salt in a small bakery. The smell, the taste – simply unforgettable! These small focaccia rolls are my homage to this experience, just in a more manageable, party-friendly version. The ingredients are deliberately kept simple, but of high quality. The flour forms the basis, preferably an Italian Tipo 00 or a wheat flour Type 550. It ensures a loose but stable structure. The yeast, of course fresh, is the engine of the dough. It makes it rise and gives it its characteristic taste. The olive oil, extra virgin of course, is not only a flavor carrier, but also provides the typical, slightly fatty texture of the focaccia. The olives, preferably green, pitted olives in brine, bring a salty note and a pleasant bite. The Cherry Roma tomatoes, sweet and juicy, form a nice contrast to the olives. The thyme, fresh or dried, rounds off the whole with its spicy aroma. The preparation with the Thermomix® is very simple. The device takes over the kneading and ensures an even dough. It is important that the water for the yeast is not too hot, otherwise the yeast will die. 37°C is ideal. When kneading the dough, make sure that it is not kneaded for too long, otherwise it can become tough. After letting the dough rise, it is important to handle it carefully so that the air does not escape. Shaping the rolls is purely a matter of practice. The main thing is that they are not too thick, otherwise they will not bake properly. When topping the rolls, you can let your creativity run wild. If you like it vegetarian or vegan, you can also prepare the dough with vegan yeast and omit the cheese. Instead of thyme, you can also use rosemary, oregano or sage. Garlic, chili or roasted peppers are also excellent. The focaccia rolls are best served lukewarm. They go perfectly with antipasti, salads, soups or simply pure as a snack. They are also a great side dish for grilling. The focaccia rolls can be prepared well in advance. You can prepare the dough the day before and let it rise in the refrigerator. The next day, simply shape, top and bake. The finished rolls can be kept in an airtight container for about 2-3 days. They can also be frozen. To thaw, simply thaw at room temperature and bake briefly.

Created by

Sarah Schmidt

Sarah Schmidt

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Tags

#Vegetarian #Mediterranean #Italian #Snack #Party #Summer

Allergens

  • Cereals containing gluten

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