Flatbread topped with mozzarella cheese, cherry tomatoes, black olives and rosemary

4 Servings

Preparation: 1 hour and 20 minutes Cooking: 25 minutes Total Time: 1 hour and 45 minutes

  • Yeast 1 tsp
  • Bread Flour 350 g
  • Salt 1 tsp
  • Powdered Milk 1 tbsp
  • Sugar 1 tbsp
  • Olive Oil 1 tbsp
  • Water 225 ml
  • Topping
  • Cherry Tomatoes 100 g
  • Black Olives 50 g
  • Mozzarella Cheese Balls, drained and sliced 100 g
  • Fresh Rosemary, finely chopped 1 sprig
  • For Garnish Add Fresh Basil Leaves
  • A Drizzle of Olive Oil
  • A Pinch of Black Pepper
Put the yeast into the yeast dispenser and add the rest of the ingredients into the bread pan in the order listed. Select the PIZZA DOUGH MENU No. 10.
Remove the dough from the bread pan and knead it on a light-floured surface until elastic and springs back when touched. Shape into a flat circle and place it onto a greased baking tray. Use your finger to flatten the dough as much as possible.
Press the cherry tomatoes, black olives and mozzarella cheese balls into the dough, making sure they stick to the dough. Cover the dough and leave to rise in a warm place at 35 to 40 degrees celsius for 20 to 30 minutes or until almost doubled in size.
Brush the surface with olive oil and sprinkle with black pepper and rosemary.
Bake in a preheated oven at 210 degrees celsius for 20 to 25 minutes. Garnish with fresh basil leaves and drizzle with olive oil.


To achieve a crispy crust and tender interior, create lots of dimples with your fingertips into your dough, then drizzle olive oil, which gets absorbed while the focaccia bakes.

Products used in recipe