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September 18, 2015

A delicious flat bread, studded with olives, dried tomatoes and herbs.

  • Prep: 40 mins
  • Cook: 25 mins
  • 40 mins

    25 mins

    1 hr 5 mins

  • Yields: 1 Large Bread


Italian Bread mix

2 eggs

45 ml olive oil

10 ml apple cider vinegar

233 ml water

1/2 cup sliced olives

1/4 cup sun dried tomatoes

1 tablespoon italian herbs

1 tablespoon olive oil


1Follow the directions for making a single loaf in the stand mixer, to the point where the dough is ready to form.

2At this point, you can incorporate the olives and sun dried tomatoes into the dough.

3Prepare a cookie sheet, lined with parchment paper.

4Spread the dough onto the sheet in an oval shape and drizzle the olive oil onto the surface.

5Sprinkle the herbs onto this and make 8 cm, diagonal slices, cutting all the way through the dough (see our foccacia instructional video).

6Place in a warm, location (an oven with the light on is ideal) and let rise for 20-30 minutes, or until small holes begin to appear on the surface.

7Preheat the oven to 400 F and place the pan on a middle rack for 20 minutes, or until the surface is golden-brown and to your taste.

This bread is terrific dipped in olive oil and balsamic vinegar (gluten-free of course!), humus, spinach dip and all your favourite dips.


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