Mediterranean Spiral Focaccia with Olives and Sun-Dried Tomatoes

Rolled Focaccia (Focaccia Arrotolata)

Category: Yeast Breads
Servings: 6
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes

Description:
A soft, flavorful bread with a spiral shape, this rolled focaccia combines the hearty flavors of Mediterranean olives, sun-dried tomatoes, and oregano. It’s easy to make, with an enticing texture and aroma, perfect for a family dinner or a special gathering. The beauty of this focaccia lies not only in its taste but also in its visual appeal when served as a spiraled centerpiece.

Ingredients:

Instructions:

1. Prepare the dough:

   • Begin by combining the Manitoba flour and all-purpose flour in a large mixing bowl.
   • Crumble in the fresh yeast, and stir the mixture with a wooden spoon.
   • Add half of the extra virgin olive oil and mix until fully incorporated.

2. Add the liquid ingredients:

   • Sprinkle in the fine salt and pour in the water gradually while continuing to stir.
   • Once the dough starts coming together, add the remaining olive oil and knead the mixture until smooth and elastic.

3. Knead and rise:

   • Transfer the dough to a lightly oiled work surface and shape it into a ball by folding and turning it.
   • Place the dough ball into an oiled bowl and cover with plastic wrap. Let it rise for about 1 hour, or until doubled in size.

4. Shape the focaccia:

   • Preheat the oven to 200°C (392°F).
   • Once the dough has risen, punch it down and transfer it onto a lightly floured or oiled work surface.
   • Roll the dough out into a long rectangle. Divide the rectangle lengthwise into two even strips.
   • Use your fingers to gently flatten and stretch the strips.

5. Season and twist:

   • Drizzle a bit of olive oil over the top of the dough and sprinkle with dried oregano.
   • Carefully twist each strip of dough, starting at one end and rolling it towards the other end, similar to forming a long breadstick.
   • Form a spiral shape by coiling one twisted strip around itself, then intertwining the second strip to complete the coil.

6. Assemble and top:

   • Lightly oil a baking sheet or a round baking dish and transfer the spiraled focaccia onto it.
   • Halve the green and black olives and nestle them into the spaces between the dough twists.
   • Insert the sun-dried tomatoes into any open gaps within the spiral.
   • Drizzle the top of the focaccia with a bit more olive oil and sprinkle with sea salt flakes.

7. Bake the focaccia:

   • Place the focaccia in the preheated oven on the lower rack and bake for about 35 minutes, or until golden and crispy on the outside. Keep an eye on it towards the end, as baking times can vary based on your oven.

8. Serve and enjoy:

   • Once baked, remove the focaccia from the oven and let it cool for a few minutes.
   • Slice, serve warm, and enjoy the perfect balance of flavors in each bite of this beautifully rolled focaccia.

Tips for Success:

• Feel free to experiment with different fillings or toppings, such as garlic, rosemary, or other herbs of your choice.
• If you don’t have fresh yeast, you can substitute it with dry yeast (around 1.5g).
• To make it extra special, drizzle some balsamic glaze over the top after baking for a tangy contrast to the richness of the olives and tomatoes.

Enjoy this delightful rolled focaccia as a centerpiece for your next meal or as a satisfying snack that pairs wonderfully with a glass of wine!