Tear & Share Focaccia

By Foodies of South Africa · 60 min

Ingredients

Instructions

1. Preheat the oven to 180°C. Lightly grease the baking pan with 1 tablespoon of the olive oil.
2. Sieve the self-raising flour and 1½ teaspoons of salt into a bowl. Mix in the yoghurt and knead until a smooth dough forms, about 6–8 minutes.
3. On a lightly floured surface, roll the dough into a thin rectangle about the size of the baking tray. Cover with a clean cloth and set aside.
4. Cut the tomatoes and olives in half lengthwise. Toss them with the crushed garlic, ½ teaspoon each of salt and pepper, and 3 tablespoons of olive oil.
5. Place the small camembert wheel and 2 small oven-safe bowls upside-down on the greased tray. Arrange the seasoned tomatoes and olives around them.
6. Lay the dough over the ingredients and gently press it out to cover the whole tray.
7. Brush the dough with the remaining 1 tablespoon of olive oil. Bake for 30–35 minutes, until golden brown, fragrant and fluffy.
8. Flip the focaccia onto a serving board so the caramelised tomatoes and olives are on top. Remove the bowls, fill one with vegetable sticks and the other with sour cream dip, then garnish with basil and droëwors and serve immediately.

Summarized from Foodies of South Africa's video. Watch it for the details.

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GarlicTomatoCreamSour creamOliveBlack oliveCamembert