Sourdough Focaccia – Viva Italia

Cecilia Vikbladh
4
30 min
30 min

The sandwich on the right in the picture. An Italian filling that really tastes like Italy. You can buy ready-made tapenade, but why bother? It’s so much better—and really easy—to make your own.

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Here's how:

1

Add 1 dl of olive oil to the dough mixture in the basic recipe. Pour 2–3 tbsp of olive oil into a deep skillet with high sides. After the first rise, press the dough down into the pan and flatten it. Let it rise again. Press down with your fingertips so that the dough collapses. Sprinkle with 1 tablespoon of flaked salt and 2 teaspoons of dried sageia. Drizzle with olive oil. Bake at 225°C for 25–30 minutes.
2

Start by blending the ingredients for the tapenade together.
3

Put all the ingredients in the blender and blend until everything is finely chopped.
4

Finally, add the oil, a little at a time. Season with salt and pepper to taste.
5

Cut the sourdough focaccia into 8 pieces and split each piece in half.
6

Spread about 1 tablespoon of tapenade over the bread.
7

Add the lettuce. Next, add the salami and mozzarella.
8

Finally, drizzle a little balsamic vinegar over the top. Put the lid on. Serve!

Tip! If you need a little help getting started or want to learn more, feel free to check out ourBaking School. Good luck with your baking!

Ingredients

Sourdough Focaccia

Sourdough focaccia baked with KronJäst Sourdough Whole-Grain Wheat (recipe). Replace the rosemary with sage.

4 pieces of sourdough focaccia, with sage and flaked salt (see above)
arugula salad
8–12 slices (2–3 balls) of mozzarella
12 slices of salami
reduced balsamic vinegar, optional

Tapenade

about 3 dl black olives, pitted
4 garlic cloves
6 anchovy fillets
2 tbsp capers
juice of ½ lemon
90 g (0.9 dl) olive oil
salt and pepper

Filling

Add some variety to your tapenade with red pesto

1 dl sun-dried tomatoes
3 garlic cloves
½ dl pine nuts
1 ½ dl fresh basil leaves
½–1 dl olive oil
salt and freshly ground black pepper
½ dl freshly grated Parmesan cheese

Coarsely chop the tomatoes. Blend the tomatoes for a few seconds in a food processor along with the garlic, pine nuts, basil, and half of the olive oil. Season with salt and pepper. Stir in the Parmesan cheese and more olive oil if needed.