Focaccia with tomatoes and olives Homemade recipe with which you never fail. Full of bubbles, fluffy, elastic, perfect to taste!
Certainly in the outside trips and especially in Italy you ate focaccia, this bread at the extremely good and aromatic tray! There are many combinations and variants of focaccia and all are wonderful!
I do not hide that over time I had a few attempts to make the focaccia at home and the result was not the one I expected. The dough was not enough, too dry. Sometimes the flavors were not as they needed to be. And as we tried, I was becoming even more disappointed.
Ulerior I understood that there is not many ingredients, but … time! And some patience. The focaccia dough must be patient to develop and you do not need to handle it much. That is, kneading the dough is almost non -existent.
Some details about focaccia:
- For a good focaccia you need a very hydrated dough, so do not be scared of the large amount of water in the content.
- Secondly, you need a strong flour with a high percentage of protein, such as Manitoba flour. If you do not have a manitoba, you can add gray. The gray has a high protein content and will help you a lot.
- A good focaccia needs a long time, so do not add a lot of yeast. You will see that in the recipe I used only 2 grams of dry yeast!
- Do not knead the dough at all. Just make a few folds.
- Raining cold lasts between 12-24 hours and this option is preferable. If you choose to get hot, you need about 4 hours.
- You can put other ingredients or aromatic herbs, I opted for cherry tomatoes, fresh rosemary and olives.
On the blog you can also find other recipes with olives such as: olive grains, dried tomatoes and olives.
Remember you can find me on Instagram For other cute recipes and stories :).
- Ingredients for focaccia with tomatoes and olives:
- 400 g white flour with protein 12
- 100 g Manitoba flour (or 2 tablespoons gray)
- 380 ml What Calda
- 2 g dried yeast
- 1 teaspoon sugar
- 1 and ½ teaspoons salt
- 40 ml olive oil
- For Topping:
- 300 g cherry tomatoes cut in half
- 100 g of the basline of my word first
- 3 rosemary branches
- 40 ml olive oil
- Maldon salt flakes
1.Prepare the dough for focaccia with tomatoes and olives: In a bowl mix the dry yeast together with the sugar and 70 ml of water from the indicated quantity, allow the yeast to activate for 5 minutes.
In a large bowl put the two types of flour, and pour the rest of the water and the yeast mixture. Mix everything until flour and water are incorporated. Get a sticky dough and hard to work with it. Cover and set aside for 10 minutes.
After 10 minutes add the salt and olive oil and mix again. You will notice that the texture of the dough changes, becomes more malleable, but it will still be soft. Cover the bowl with dough and set aside.
After 15 minutes make folds: grease your hands with a little oil, grab the dough and bring to the middle of the bowl. Turn the bowl and grab another side of dough, bring to the inside. Continue to rotate the bowl until the whole dough is brought to the inside. Leave the bowl as covered.
Repeat the folds 2 more times at a distance of 15 minutes. So in total you will make 3 divisions. After all 3 folds covered the bowl and refrigerate for at least 12 hours, maximum 24 hours.
If you choose to get hot, leave the bowl at room temperature for 4-5 hours. If you have more than 22 degrees Celsius in your kitchen, do not overcome the 4 -hour end time!
2.Prepare the dough for baking: (If you have opted for the refrigerator, remove the bowl from the refrigerator,) Grease a tray with a size of 23 × 25 cm or smaller if you want a higher focaccia. Pour the dough into the tray and spread it a little with your fingers. Do not insist with the stretch so that you do not break the dough bubbles. Leave in the tray covered for one hour.
3.Bake the focaccia with tomatoes and olives: Heat the oven to 230 degrees Celsius without ventilation. Pour the oil (the 40 ml) over the dough in the tray and with the fingers, press slowly over the entire surface of the dough.
On the top, from place to place you put half cherry tomatoes, kalamata olives without seeds, rosemary needles and salt flakes.
Reduce the oven to 220 degrees Celsius, give the tray to the hot oven for 25-30 minutes until it is golden on the surface.
Allow to cool for 15-20 minutes and then you can enjoy it. You can consume it hot and cold. The next day you can heat it for a few seconds in the microwave oven.
It’s delicious!
Enjoy!
