Tomato and olive focaccia (TM)
Tomato and olive focaccia (TM) | |
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Best recipe reviewFinally, Focaccia.. 4/5 ..that can be made in my Thermy The Judge |
Servings: | Servings: 10 - 1 large loaf |
Calories per serving: | 139 |
Ready in: | 45 minutes + resting time |
Prep. time: | 20 minutes + resting time |
Cook time: | 25 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 8th April 2013 |
This recipe needs advance preparation!
I love focaccia and this is one more recipe, which I personally think is one of the best. Be generous with the olive oil!
Ingredients
Create a printable shopping list for this recipe's recipeIngredient
- 300g sparkling mineral water
- 500g stong white bread flour
- 7g fast action dried yeast
- 1 teaspoon salt
- Extra virgin olive oil
- 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)
Method
- 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.
Serving suggestions
Lovely on its own or with salads.
Recipe source
- Translated and adapted from a recipe by Ricette Bimby under CC BY-NC-SA 3.0
Variations
Use sun-dried tomatoes if preferred.
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