Tomato and Herb Focaccia with Elderberry Balsamic Dip
Ellie’s Succulents and Sweets
12
60 minutes
30 minutes
What can be better than warm salty, herby Focaccia? THIS focaccia dipped in Elderberry Balsamic!
Ingredients
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1.5 cups warm (110degree) water
1 Tbsp white sugar
1 packet yeast
3.5 cups flour
1 tsp salt
2 Tbsp olive oil (to coat pan)
2 Tbsp olive oil (to brush over dough before cooking)
halved cherry tomatoes, red onions sliced, rosemary, sage, oregano to taste
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Elderberry Balsamic Vinegar
High quality Olive oil
Directions
Heat 1 ½ cup water to 110 degrees, which takes about 80 seconds in our microwave
- Add 1 tablespoon white sugar and 1 tablespoon yeast. Gently stir and allow to activate for ten minutes.
- Using a stand mixer with a dough hook, mix in 3 ½ cup flour, then add 1 teaspoon salt
Coat your baking container (we used a pyrex dish) with 2 tablespoons olive oil, then dump the wet dough into the container and cover for 1 hour to let it rise.
After an hour, poke the dough with your finger to make holes all over it, then brush on 2 tablespoons olive oil and add all of your toppings. If you let it rise another half hour, it’ll get even fluffier!
- Bake at 375 degrees for 45 minutes
- Once you take it out of the oven, give your focaccia about 10-20 minutes to rest in its container before digging in.
- Prepare your olive oil and Elderberry Balsamic dip and add any additional grated cheese, spices or herbs. So far, this recipe is fully plant-based, but elderberry balsamic is also delicious with grated parmesan.
What is better than salty warm foccacia dipped in Balsamic? THIS foccacia dipped in Elderberry Balsamic!