Tomato and olive focaccia (TM)
- 300g sparkling mineral water
- 500g stong white bread flour
- 7g fast action dried yeast
- 1 teaspoon salt
- Extra virgin olive oil - any EVOO is fine, but to add an extra touch, you might like to use an oil from Liguria where focaccia originates. An excellent one is DOP Riviera Ligure
- 1-2 tomatoes (depending on size), chopped or a few cherry tomatoes, cut in half
- 2 tsps dried oregano
- Green or black olives, cut in half if large
- Coarse salt (sea or Himalayan rock)
- Add the water and the flour to the bowl 30 sec / Speed 5.
- Leave for 1 hour to autolyse.
- Add the yeast and salt to separate sides of the bowl 10 seconds / Speed 7.
- Then 2 minutes / Knead.
- Remove the dough from the bowl and form a ball.
- Place the dough into a bowl and pour olive oil over the dough to make sure it is well coated.
- Cover and leave to rest overnight in the fridge.
- The next day, remove from the fridge and bring to room temperature.
- Pour enough olive oil to cover the base of a roasting pan about 20 x 30cm.
- Put the dough in the centre of the pan and let it rest, covered, for 30 minutes.
- Turn the dough in the oil (it must be nice and oily) and spread it with the tip of your fingers from the centre.
- Sprinkle with tomatoes pieces or cherry tomatoes, cut in half and push well into the dough with the olives.
- Sprinkle with oregano, salt and more oil.
- Allow to rest until doubled in size.
- Cook on the bottom rack of a preheated oven for 25 minutes at 200° C (400° F - gas 6), [fan oven 180° C]
- Allow to cool on a wire rack.
Lovely on its own or with salads.
Use sun-dried tomatoes if preferred.
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