Focaccia with tomato and olive

Focaccia ingredients:

  • 400g flour
  • 100ml water
  • 100ml olive oil
  • 8g salt
  • 30g yeast
  • Sea salt
  • Fennel seeds
  • 40g confit tomatoes
  • 20g pitted olives


  • Mix all of the ingredients in a blender with the pastry hook until the dough is homogenous, giving it a bit of body.
  • Add confit tomatoes and pitted olive.
  • Transfer to a salad bowl, cover with a dishcloth and let rise in warm spot for 40min.
  • When the dough has double in volume, knead it before dividing.
  • Let rise second time.
  • Add fennel seeds and sea salt and bake at 200°C.


Tomato Confit ingredients:

  • 10 medium tomatoes ripe and firm
  • 4 sprigs thyme
  • 5 cloves garlic
  • Salt
  • Sugar
  • Olive oil for cooking and seasoning



  • Wash the tomatoes, remove the stem and score the skin cross-shape without touching the meat.
  • Plunge the tomatoes in boiling water for 15 seconds, remove with a skimmer and plunge into iced water to stop the cooking. Once cooled, drain on the perforated rack.
  • Peel and cut the tomatoes in four quarters. Remove the seeds and keep only the outside part.
  • Remove the germs from the garlic cloves and cut in fine shavings.
  • Season the tomato quarters with salt, freshly ground pepper and sugar, drizzle with olive oil and lay on a rack, skin side up.
  • On each, lay a shaving of garlic and a thyme leaf, put the rack in a 90°C oven and bake the tomatoes for 2 ½ hours, turning them over half way through the cooking.
  • Once the tomatoes slices are shrivelled (but not too dry), take them out, lay on a tray and let them cool.
  • Add them in a bowl, cover with oil pressed from very ripe olives and keep in a cool place for 4 to 5 days