TOMATOES FOCACCIA
Servings Prep Time
2people 15minutes
Cook Time Passive Time
30minutes 8hours
Servings Prep Time
2people 15minutes
Cook Time Passive Time
30minutes 8hours
Ingredients
For the dough:
for the focaccia:
Instructions
  1. Put the flour (1) in a bowl in which to pour the water first (2) and then also the milk (3).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
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