Focaccia with tomatoes is one of the great classics of Italian tradition, perfect for any occasion, for meals or appetizers or to take cold on the beach during the summer. Its preparation is very simple, but the dough should rise a few hours and then to be prepared in advance, at least six hours before.
Once you made the dough, however the rest of the recipe is quick and easy, as you just roll out the dough into the pan and put over the tomatoes, then simmer for half an hour in the oven.
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TOMATOES FOCACCIA
Instructions
Put the flour (1) in a bowl in which to pour the water first (2) and then also the milk (3).
Then add the salt in the bowl (4) and start to dissolve the yeast (5) in a coffee cup with a little water before add and mix it (6) to the bowl.
Now add the extra virgin olive oil (7) and begin to knead (8) with your hands, vigorously, for about fifteen minutes until you get a compact and elastic dough (9), without lumps. Then cover with a cloth and let rise from 6 to 8 hours. You will find it very grown and inflated so as to occupy the entire bowl.
When the dough has risen, start to wash the tomatoes (10) and then dry and place on cutting board. So start to cut the tomatoes in half (11) and put on a plate (12) apart.
Now take a round pizza pan of 23 cm diameter and oil the bottom (13) with extra virgin olive oil. So put onto the dough (14), and start to crush it up and stretch it to the sides (15) thus creating the base.
Now start to distribute the half-tomatoes on the loaf (16) putting them in a circle starting from the outer circumference. Then add salt (17) and sprinkle with black pepper (18).
Finally, pour on the focaccia a drizzle of extra virgin olive oil (19) and bake (20) in a preheated oven at 150° C for about half an hour. Then take out (21) and remove the focaccia from the pan to serve immediately or even let it cool.
