Savor the Flavor

Olive-Tomato Focaccia Squares 

There are a great idea for mishloach manos, for the Purim seudah, or really for any time. They can easily be made ahead of time and frozen. 

YIELDS 16–20 

• 1 cup warm water
• 2 tsp sugar + 2 Tbsp sugar, divided
• 1 Tbsp dry yeast
• 2 Tbsp oil
• 2 Tbsp cornmeal
• ½ tsp salt
• 2½ cups flour
• 1 large onion, diced and sauteed
• 2 cloves garlic, crushed
• ½ cup sun-dried tomatoes in oil,drained and chopped
• ½ cup sliced green olives
• 1 Tbsp pesto (store-bought or homemade)
• olive oil, for drizzling
• sea salt, for sprinkling

In a large mixing bowl, combine water, 2 tsp sugar, and yeast. Let the mixture stand for 10 minutes. Add 2 Tbsp sugar, oil, cornmeal, salt, and flour and mix until a dough forms. Knead for 5 more minutes. In a separate bowl, combine the sauteed onion, crushed garlic, sun-dried tomatoes, olives, and pesto.

Add this mixture to the dough in the mixing bowl and knead until just combined. Place the dough into a slightly greased bowl. Cover and let rise for 30–45 minutes. Generously grease a baking sheet. Place the dough on the baking sheet and roll it out until it’s about 1 inch (2½ cm) thick.

Cover gently with a slightly damp towel and let rise for another 30 minutes. Preheat oven to 375°F (190°C). Uncover the dough. Drizzle with olive oil and sprinkle with sea salt. Bake for 20 minutes or until center is fully baked. Let cool and cut into squares.