Focaccia with tomatoes on dough

Category: Yeast bread
Kitchen: italian
Focaccia with tomatoes on dough

Ingredients

Opara
fresh yeast 2.5 gr.
wheat flour 150 gr.
rye wallpaper flour 25gr
water 175 g
Dough
Opara all
wheat flour 650 gr.
water 350 gr.
fresh yeast 10gr
salt 15 gr.
sugar 2 tsp

Cooking method

Opara
Stir yeast with water. Add flour, stir and leave for 4-5 hours at room temperature or refrigerate overnight. (I left it in the refrigerator overnight).

In the morning:
In a mixer bowl, I dissolved the yeast in water, added dough, flour and mixed thoroughly with a hook at low speed - about 5 minutes, added salt and continued kneading for another 2-3 minutes.

Focaccia with tomatoes on dough

Cover the bowl of dough with a towel and leave to rise for 1.5 hours

Focaccia with tomatoes on dough

Dust the table with flour, flatten the ball of dough into a cake and roll it into a circle / oval 1-1.5 cm thick. Leave the focaccia for proofing for 30-40 minutes, covered with foil.

Cut cherry tomatoes into halves or quarters. Press the cherry into the focaccia surface.

Sprinkle the focaccia with coarse sea salt. Brush with a little olive oil.

Bake in an oven preheated to 250 ° C for 10 minutes, then reduce the temperature to 180 ° C and bake for another 5-7 minutes until the focaccia is browned.

Note

From this amount of dough, 2 cakes are obtained. Or how I baked this time - 1 focaccia and 3 baguettes. Although this is Richard Bertine's Baguette recipe?

There is no sugar in the recipe, but I always add

Focaccia with tomatoes on dough

Yarik
GruSha, Gulsine, Thank you! Very beautiful and delicious focaccia! I will definitely bake.
GruSha
Yaroslavna, thank you very much. The recipe is gorgeous, you will like it

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