Focaccia with olives and tomatoes on rye sourdough

Category: Sourdough bread
Focaccia with olives and tomatoes on rye sourdough

Ingredients

Rye sourdough 100% 180 g
Wheat flour 1 grade 410 g (+50 g)
Sugar 15 g
Salt 15 g
Olive oil 30 ml
Water 220 ml
Cherry tomatoes
Olives
Spices, olive oil

Cooking method

  • In the evening I feed 60 g of sourdough - add 60 g of water and 60 g of wheat flour. Night and morning the leaven is at room temperature. Then I knead all the ingredients except salt and oil. I knead in a food processor with a hook. I leave it to rest for about 30 minutes. Then I add salt and oil, knead again. If necessary, add 50 grams of flour. I transfer the bun into a greased bowl. I cover it with foil and leave it in a warm place to rise. For an hour or two. Gently transfer the dough to the parchment, stretch it with my hands to a rectangle. I make depressions and put chopped cherry (or sun-dried tomatoes) and olives in them (during the first rise of the dough, I mix chopped tomatoes, olives, pepper, add Provencal herbs, olive oil). I leave the focaccia to rise. Then I send it to a convection oven preheated to 190 degrees. After 25 minutes, the focaccia is ready.
  • Focaccia with olives and tomatoes on rye sourdough
  • Focaccia with olives and tomatoes on rye sourdough
  • Focaccia with olives and tomatoes on rye sourdough

Time for preparing:

15 hours with the rise of the leaven

Cooking program:

Oven

Tatyana1103
Olya, very appetizing focaccia, I will definitely try to bake one, especially since I have all the ingredients. Can I use sun-dried tomatoes from the freezer?
klavick
Tatyana, thanks for your attention to the recipe! I think you can, but defrost it first and squeeze out excess liquid if there is any.
Rituslya
ZdOrovskaya focaccia, so all perforated! The beauty!
Probably, you can bake some in a pizza maker.
Olya, thanks for the recipe!
klavick
Rita, Thank you! Today I will bake it again. I really like my family. I think you can in a pizza oven. Yesterday the holes were a little smaller, but I held less in the proofer, in a hurry. And yesterday I did it with cherry. My husband liked them more, and my daughter tasted better with them.
Katilapa
I baked focaccia according to your recipe. Very tasty, thank you very much for the recipe) now I will just experiment with fillings

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