My soft, airy and chewy focaccia is studded with savoury sundried tomatoes, salty olives and fragrant rosemary.
Note – This recipe has been updated from the archives – first published in March 2010. The recipe remains the same but I’ve added new images and helpful content.
Very few things beat the smell of fresh bread coming out of the oven. I normally let my bread dough rise in the Instant Pot (because it’s just so quick and easy), but with the warm weather lately — and inspiration following a trip to Italy — this felt like the perfect recipe to revisit and share!
I’ve made a few focaccia recipes on here, like this red grape and goat cheese focaccia so I’ve decided to follow the same fool-proof recipe.
The only difference really I’ve made to this recipe is added more extra virgin olive oil because it adds so much more flavour and makes the top beautifully crisp.
This is a rustic Italian bread that’s all about flavour and texture — savoury, airy and golden on the edges. The focaccia dough is soft, manageable, and rises beautifully. With the right layering of Mediterranean flavours and plenty of EVOO, it’s a bakery-style homemade focaccia with toppings. The base isn’t soggy and the focaccia is perfectly chewy.
Use it as a base to prepare focaccia pizza . Yum!
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Sundried Tomato, Olive and Rosemary Focaccia
Equipment
- oven
- Baking tin Tray
Ingredients
- 450 gram bread flour
- 1 teaspoon fast-action yeast
- 1 tablespoon caster sugar
- 1 teaspoon salt
- 350 ml warm water
- 5 tablespoon olive oil plus more for greasing and drizzling
Topping
- sun-dried tomatoes roughly chopped
- pitted olives halved if large
- rosemary sprigs
- sea salt
- black pepper
Instructions
- In a large mixing bowl, combine the flour, yeast, sugar, and salt. Stir everything together with a spoon to evenly distribute the dry ingredients.
- Next, pour in the warm water and stir until a sticky dough begins to form. You can switch to using your hands at this point, kneading it briefly until the dough comes together and starts to feel smoother. If you prefer using a stand mixer, mix on low for a minute or two—this dough doesn’t need extensive kneading.
- Drizzle a tablespoon of olive oil into a clean bowl and turn the dough in the oil until coated. Shape it into a rough ball, cover the bowl tightly with clingfilm, and set it aside somewhere warm and draft-free until it doubles in size—this usually takes 1 to 2 hours. (Alternatively, you can proof the dough in an Instant Pot if preferred.)
- Once the dough has risen, lightly oil a baking tray and transfer the dough to it. Use your fingers to gently stretch the dough to fit the tray. Don’t worry if it doesn’t reach the edges perfectly—it will expand slightly during the second rise.
- Cover the tray with a clean kitchen towel and let the dough rise again for around 30 minutes. While that’s happening, preheat your oven to 220°C (Gas Mark 7 / 450°F).
- After the second rise, use your fingers to create dimples in the dough. Gently press sun-dried tomatoes, olives, and rosemary sprigs into the top of the dough. Drizzle with more olive oil.
- Cover the tray loosely with foil and bake in the oven for 15 minutes. Remove the foil, then continue baking for another 10 minutes, or until golden and cooked through.
- Take the focaccia out of the oven, season with a bit of sea salt and freshly cracked black pepper, and let it cool slightly before slicing and serving.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Sundried Tomato, Olive and Rosemary Focaccia
Equipment
- oven
- Baking tin Tray
Ingredients
- 450 gram bread flour
- 1 teaspoon fast-action yeast
- 1 tablespoon caster sugar
- 1 teaspoon salt
- 350 ml warm water
- 5 tablespoon olive oil plus more for greasing and drizzling
Topping
- sun-dried tomatoes roughly chopped
- pitted olives halved if large
- rosemary sprigs
- sea salt
- black pepper
Instructions
- In a large mixing bowl, combine the flour, yeast, sugar, and salt. Stir everything together with a spoon to evenly distribute the dry ingredients.
- Next, pour in the warm water and stir until a sticky dough begins to form. You can switch to using your hands at this point, kneading it briefly until the dough comes together and starts to feel smoother. If you prefer using a stand mixer, mix on low for a minute or two—this dough doesn’t need extensive kneading.
- Drizzle a tablespoon of olive oil into a clean bowl and turn the dough in the oil until coated. Shape it into a rough ball, cover the bowl tightly with clingfilm, and set it aside somewhere warm and draft-free until it doubles in size—this usually takes 1 to 2 hours. (Alternatively, you can proof the dough in an Instant Pot if preferred.)
- Once the dough has risen, lightly oil a baking tray and transfer the dough to it. Use your fingers to gently stretch the dough to fit the tray. Don’t worry if it doesn’t reach the edges perfectly—it will expand slightly during the second rise.
- Cover the tray with a clean kitchen towel and let the dough rise again for around 30 minutes. While that’s happening, preheat your oven to 220°C (Gas Mark 7 / 450°F).
- After the second rise, use your fingers to create dimples in the dough. Gently press sun-dried tomatoes, olives, and rosemary sprigs into the top of the dough. Drizzle with more olive oil.
- Cover the tray loosely with foil and bake in the oven for 15 minutes. Remove the foil, then continue baking for another 10 minutes, or until golden and cooked through.
- Take the focaccia out of the oven, season with a bit of sea salt and freshly cracked black pepper, and let it cool slightly before slicing and serving.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Make my sweet, tangy and spiced pineapple chutney with aromatic South Indian flavours. It’s so versatile, whether paired with Indian curries or alongside grills.
Note – This recipe has been updated from the archives – first published in April 2012. The original recipe was prepared in the microwave but I’ve changed to a stovetop version which is how chutneys are more commonly made. I’ve added new images and helpful content too.
Meet my South Indian-style pineapple chutney — it’s sweet with just a whisper of spice. Think of it as a tropical twist on a classic cooked mango chutney, you can find the full recipe in my poppadom dips post.
You can blitz it smooth or leave it nice and chunky — I honestly love it both ways!
It’s not as thick or sticky as my carrot chutney with tomato and cardamom which has more of a sandwich chutney consistency.
The best part? It’s nice and easy to make and it won’t take more than 15 minutes.
I usually serve it the traditional way with oats idli and these methi thepla with jowar and oat flour . But it’s just as good with tandoori paneer tikka or even as a dipping sauce for samosa .
Ingredients notes
Pineapple – I prefer to use fresh pineapple when it’s best in season however it works with tinned pineapple too.
Coconut – I’ve made this chutney with both fresh and dried desiccated coconut – either will work. The coconut adds South Indian flavour.
Sugar – Any kind of sugar works. Sometimes I use jaggery, sometimes regular sugar and even brown sugar. They all work well here. Adjust the amount of sugar you need based on how sweet your pineapple is.
Whole spices – dried red chilli & mustard seeds which are used in the tempering to add depth of flavour.
Curry leaves – have you ever been able to resist smelling fresh curry leaves before adding to recipes? Not me! Again, curry leaves are a part of the South Indian flavour profile.
Red chilli powder & cumin seeds – red chilli powder adds a little bit of heat. Substitute with cayenne pepper or sweet paprika.
Hing (asafoetida) – used in the tempering in the absence of onion or garlic.
Oil – any neutral flavoured oil works here
Storage
Pineapple chutney keeps well in the fridge for about 1 week. As it isn’t cooked down until very thick, it doesn’t have the same long shelf-life as other chutneys.
It can be frozen too – freeze up in ice cube trays and then transfer to a freezer bag.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
South Indian Pineapple Chutney
Equipment
- pan
- Blender
Ingredients
- 3 cup pineapple chunks
- ¼ cup brown sugar or jaggery
- 2 teaspoon red chilli powder
- 1 teaspoon cumin seeds
- 2 tablespoon grated coconut fresh or desiccated
- ½ teaspoon hing
Tempering
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- 1-2 dried red chillies
- 1 sprig curry leaves
Instructions
- Add pineapple chunks along with 1 cup water in a pan.
- Cook pineapple for 3-4 minutes or until soft.
- Then add sugar/jaggery and cook until the sugar dissolves and you get a sticky syrup.
- Add cumin seeds, hing and red chilli powder and cook for a further minute. Remove from the heat.
- Allow to cool at room temperature for 5 minutes, add coconut and mix.
- Add pineapple chutney in a blender jar and blend until smooth.
- Transfer to a serving bowl or pan and add salt. Mix well.
- Prepare the tempering by heating oil in a small pan.
- Add mustard seeds and allow to crackle, then add dried red chillies and curry leaves.
- Pour over the pineapple chutney.
- Mix and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
