Sun-dried Tomato Butter, Garlic Herb Boursin, Olives, and Mo

Zutaten

Mediterranean-Style Focaccia

A layered, savory focaccia filled with sun-dried tomato butter, garlic-herb Boursin, melty mozzarella, and olives, finished with red onion and herbs for a bold Mediterranean-inspired loaf.

Ingredients

Dough

3 cups all-purpose flour

1½ cups warm water

1¼ tsp instant yeast

1½ tsp salt

2 tbsp olive oil or melted butter

Sun-Dried Tomato Butter

½ cup oil-packed sun-dried tomatoes

2 tbsp oil from the jar

2 tbsp butter

1 clove garlic

Filling

1 wheel garlic-and-herb Boursin

1½ to 2 cups shredded mozzarella

½ to ¾ cup chopped Kalamata olives

Topping

Thin-sliced red onion

A few sliced olives

Extra mozzarella

Dried oregano or parsley

Flaky salt

Directions

Make the dough

Mix flour, warm water, yeast, salt, and olive oil until a rough dough forms. Rest 10 minutes, then stretch and fold. Cover and let rise 1 to 1½ hours until puffy.

Prepare the tomato butter

Blend sun-dried tomatoes, oil, butter, and garlic until smooth and spreadable.

Fill, fold, and score

Grease a 9×13 pan with olive oil. Press the dough into the pan. Spread the tomato butter over the surface, dollop with Boursin, then sprinkle with mozzarella and chopped olives.

Fold the dough into a trifold, enclosing the filling. Flip seam-side down and gently press to fill the pan. Cut diagonal lines across the dough, then rotate and cut the opposite direction to create a diamond pattern.

Top and rise

Scatter red onion, sliced olives, and a light layer of mozzarella over the surface. Cover and let rise 45 to 60 minutes until puffy and the cut lines begin to open.

Dimple and bake

Gently dimple the dough. Bake at 375°F for 35 to 40 minutes until deeply golden and bubbling.

Finish

While hot, sprinkle with dried herbs and flaky salt. Let cool slightly before slicing.

Anweisungen

Sun-dried Tomato Butter, Garlic Herb Boursin, Olives, and Mozzarella Folded into One Loaf and Baked Until Golden and Layered Inside

This one was all about building flavor into the bread itself — not just topping it. If you’re into stuffed, pull-apart focaccia, this one’s for you.