Classic Italian Focaccia with Tomato and Rosemary.
ANnutmeg
21 mars 2024
Hey there! So, you know that awesome Italian flatbread called focaccia? You start with some extra-virgin olive oil, throw in some rosemary and flaky sea salt for that classic vibe.But hey, here’s the fun part: you can totally mix it up! Raid your kitchen and see what you’ve got. I’m talking tomatoes, rosemary, onions, olive oil – whatever floats your boat! So, guess what? I whipped up a batch with some tomatoes, rosemary, onions, and a drizzle of olive oil. And let me tell you, my little one absolutely adores these as snacks.
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Ingredients
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| 5 cups bread flour (630g) | |
| 30g fresh yeast (10g active dry yeast) | |
| 1 ⅔ cup lukewarm water (400ml) | |
| 2 tsp sugar (10g) | |
| 1/4 cup extra-virgin olive oil (56g) |
For topping
| 1/4 cup of extra-virgin olive oil (56g) | |
| 2 tbsp water (30ml) | |
| Fresh rosemary , chopped , olives , tomatoes |
Nutritional Information
280 kcal
Calories
12g
Fat
36g
Carbs
2g
Fiber
0.5g
Sugars
6g
Protein
Directions
1.
Prepare the Dough
In a large bowl, whisk together the flour and salt.
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2.
Activate the Yeast
In a small bowl, stir fresh yeast with sugar until it liquefies.
Dissolve the yeast in 2/3 cup (160ml) of water, then add it to the flour mixture.
Add the oil and the remaining 1 cup (240ml) water.
Combine with a wooden spoon and then knead on a lightly floured surface for about 5-10 minutes until smooth.
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3.
Let the Dough Rise
Transfer the dough to a lightly oiled bowl.
Cover with plastic wrap and let it rest for about 1 hour at room temperature (a warm space) until doubled in size.
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4.
Shape the Dough
On a lightly oiled surface, shape the dough into a rectangle and fold it in 3.
Rotate, stretch it a bit, and fold it in 3 again.
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5.
Second Rest
Place the folded dough into the greased bowl, cover, and let it rest for another 30 minutes.
Grease a 12x16 inch (30x40cm) baking sheet with extra-virgin olive oil.
Place the dough into the prepared baking sheet and stretch it with your palm to fit the entire pan.
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6.
Final Rest
Cover and let it rest for 30 minutes more.
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7.
Add Flavors
Use your fingers to create holes in the dough.
Pour the oil-water mixture over the dough, filling the holes.
add chopped herbs olives and tomatoes
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8.
Bake
Bake for about 25-30 minutes until golden brown.
Add some more olive oil if desired right after taking it out of the oven.
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