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Cherry Tomato and Green Olive Focaccia

Vegetarian A- A+

Preparation Time: MEDIUM
Serves: 6


For the bread dough:

  • 500g Flour (not self-raising)
  • 400ml Tepid water
  • 1tbsp. Salt
  • 10g Baker's yeast

For the topping:

  • 150g Cherry Tomatoes
  • 125g Sliced Green Gallo Olives
  • 3g Fleur de sel
  • 20ml Gallo Reserve Extra Virgin Olive Oil

To make the bread dough, place the flour in a bowl and use another recipient to add water, salt, and the yeast mixing it until it dissolves. Then add the mixture to the flour, involve it, cover it with a lid, and let it rise for 1h30m. Then shape the dough manually with the help of the olive oil. Place the sliced olives and cherry tomatoes on the dough. Leave it to bake at 180ºC (356ºF) until it has reached the intended colour (approx. 15 minutes). After you take it out of the oven, sprinkle fleur de sel and add a drizzle of Gallo Olive Oil.

As an alternative, you can buy bread dough (500g) in supermarkets where the bread is home-baked. Focaccia can be served individually or to share. If you want the final result to be even richer, you can add cheese to your liking.

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