Prepare the dough as follows: mix the flour with the salt in a bowl, add hot water in which we dissolve the yeast and continue to mix with a spoon, then put the dough on the work table, add the oil and knead well. The dough should be soft and elastic. Cover and let warm for 30 minutes.
Then take it and spread it by hand directly in the tray, meanwhile wash and dry the tomatoes, cut them in half and put them over the dough, sprinkle with salt and add a little oil. Leave to rise for another 20-30 minutes after which put in the oven for 20-25 minutes at 200 °. Halfway through baking we put rozmazrin and oregano.
Put the dry yeast, sugar and warm water in a bowl. Stir and leave for 15 minutes until the yeast activates.
In another bowl, add flour, activated yeast, salt, warm water and olive oil. Mix everything with a mixer until you get an elastic and sticky crust at the same time. Form a ball with a spatula, cover it with a napkin and leave it to rise for 1 hour or until it doubles in volume.
Remove the dough from the mincer and cut it in half. Grease a tray with olive oil, spread part of the dough by hand, grease again with olive oil, put tomatoes from place to place on the entire surface of the dough, sprinkle with salt, oregano and bake at 180 & degC, time for 25-30 minutes or until it turns golden. From the remaining dough, make another focaccia, doing the same.
Focaccia with cherry tomatoes and herbs
If you want to remember the summer sun and vacation in Italy or you just need a delicious and simple snack to make, then focaccia with cherry tomatoes and herbs is the answer to your desire.
Ingredients for focaccia with cherry tomatoes and herbs:
-2 tablespoons + 60 ml olive oil
-3 cloves of garlic, grind
-2 teaspoons thyme, finely chopped
-150 grams of cherry tomatoes, cut in half.
Method of preparation:
Put the yeast in hot water and leave for 5 minutes. Mix flour, salt and a tablespoon of olive oil in a bowl.
Add water and incorporate until you get a dough that comes off the edges of the bowl. Pour on a flat surface, wallpaper with flour, and knead for 5 minutes.
Grease with olive oil and place in a large bowl, covered with a clean kitchen towel. Leave to rise for an hour in the heat.
Combine the garlic with the olive oil and thyme and then put in a pan over medium heat and cook for 10 minutes, stirring occasionally, until the garlic and thyme become slightly crispy, but without darkening.
Heat the oven to 225 degrees Celsius and take 2 round pie trays, with a diameter of 18 cm, grease the bottom and sides with oil infused with garlic and thyme. The dough is divided into 2 halves and placed evenly on the bottom of each tray.
Cover each tray with cling film and leave to rise for another half hour. Divide the rest of the olive oil evenly and sprinkle on the surface of each focaccia.
Place the cherry tomato halves on top, pressing them lightly to partially enter the dough. Bake the trays for 20-25 minutes or until the top starts to brown.
Leave to cool in the pan for a few minutes, then slice and serve hot.
Ingredients for the focaccia recipe Bouquet of flowers
- 500 g of flour
- 300 ml of water
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon dried yeast
- 100 g seedless olives (black and green)
- 1 large onion
- 7-8 cherry tomatoes
- 3 bell peppers (red, yellow, green)
- rosemary (as desired)
- 1 teaspoon coarse sea salt
First, it is put yeast In a small bowl, add a little sugar and warm water. Set aside and start preparing the dough.
In a large bowl, sift flour, and sprinkle a Salt powder. In the middle we make a place, and we pour yeast, stirring lightly by hand. After it gains a little volume, add it 2 tablespoons olive oil (quality). Knead until we have an elastic dough. Leave the dough to rise, either hot, covered with a towel, 40 minutes, or cold, for 24 hours.
After which dough it is leavened, we spread it lightly in a baking tray, in a 4-5 cm thick layer, it is pressed from place to place with the fist. Let it warm for 25 minutes, then put it black olives (pitted, cut in half) from place to place, a coarse salt powder and cherry tomatoes which I crushed half as much as I could with a fork and the other half I cut into thin round slices. In the end they rushed rosemary threads from place to place. Sprinkle with olive oil from place to place.
Bake in a preheated oven at 180 degrees C for 30 minutes. depending on the size of the bread. If you like it browner, leave it in the oven longer.
DOnce it is baked, take it out and serve it at room temperature. A goodness!
Focaccia with sun-dried tomatoes and cherry tomatoes
The resulting dough is kneaded until the dough comes off the bowl and hands lightly. Leave to rise for an hour and a half or until it doubles in volume, when hot.
Meanwhile, cut the dried tomatoes into cubes, and after the dough has risen, add it.
along with the finely chopped basil.
Divide the dough into 4 or 2, as preferred, and shape into 1.5 cm thick circles. On its surface, from place to place, some inserts are made in which a cherry tomato is placed. Thus prepared, leave to rise for 30 minutes. After this time, grease the top with olive oil and sprinkle with coarse sea salt.
FOCACCIA WITH CHERRY TOMATOES
For the dough: -500 gr. white flour -250 ml warm water -15 gr. yeast -2 teaspoons sugar -a tablespoon salt -3 tablespoons olive oil -20 cherry tomatoes -a teaspoon salt -3 tablespoons olive oil -3 tablespoons water
Difficulty: low | Time: 2h 30 min
Focaccia with tomatoes and miss summer & # 8230
The wonderful weather lately has come for me with a longing for summer. In other words, I can't wait to get out of the house and run to the market, to talk to people & # 8230 to buy fresh vegetables. It's something vivid and simple in the producer markets. Something that does not compare to the formal, sterile atmosphere of the vegetable stands in the supermarket.
Today, walking around on the phone, I came across a bunch of pictures of a focaccia I made last summer. No, she wasn't the only one with tomatoes, because when cherry tomatoes grow all over your garden, all you have to do is use them. In salads, soups, shakshouka, sauces and, very often, in focaccia.
And I think that, especially as the holidays approach, a smiling bread flavored with sliced tomatoes, extra virgin olive oil and sea salt is exactly what the doctor recommends. For our quarantined soul.
And if you want to try other equally interesting breads, HERE you can find focaccia in the pan and HERE, the simplest bread.
* 2.5 cups white flour (normal cups, water)
* 1 teaspoon grated salt
* 4 tablespoons olive oil
* 1/4 cube of fresh yeast or 1/2 sachet of dry yeast
* 1 tablespoon sugar
* about 4 cherry tomatoes (for a more interesting effect combine tomatoes of several sizes or tomatoes of various varieties and colors)
* lukewarm water as it contains
1. Activate the yeast as follows: put the yeast in a smaller cup or glass, along with a generous tablespoon of flour and sugar. Mix with lukewarm water until it turns into a soft paste. Cover the glass / cup with a saucer and place in a warm place
2. Until the yeast grows, in a large bowl mix the flour with the salt and 3 tablespoons of olive oil, and after the yeast starts to grow, add it to the flour. Mix everything
3. Fill a cup with lukewarm water and put it over the flour, mixing everything with a spoon. When the composition begins to bind, give up the spoon and knead the dough by hand, until you get a very soft crust, which sticks easily to your hand.
4. Remove the dough from the bowl, on the work table lightly powdered with flour and knead well for at least 10 minutes. If the dough is too sticky, add more flour, and if it is too hard, add a little more water.
5.After the crust is kneaded, grease it with a little olive oil and put it back in the bowl, cover it with a clean napkin and place it in a warm place for about 40 minutes.
6. When the dough doubles in volume, remove the air from it by pushing lightly, with your fist, then take it out of the bowl, shape it into a ball and then place it in an oven tray lined with baking sheet. Press the ball into the dough lightly, with your palm, to flatten it a little, cover with a clean napkin and leave to rise for 10 minutes.
7. While the dough rises, turn on the oven at 200 degrees Celsius and let it heat up, then cut the tomatoes into slices.
8. After the 10 minutes have passed and the dough has risen a little, put the kitchen towel aside and fill the dough with tomatoes, pushing them into the dough, because they will tend to fall. Push them with your finger without fear, then let the dough rise for another 10 minutes.
9.After the dough has risen, push the tomatoes into the focaccia once more, grease the entire surface with extra virgin olive oil and sprinkle with sea salt.
10. Put the focaccia in the oven at 200 degrees for about 30-35 minutes, until golden brown.
After you take the focaccia out of the oven, let it cool down a bit before cutting it and eat it in a maximum of one day since you prepared it (although I don't think it will last that long: D)
Focaccia recipe with cherry tomatoes
- Servings: 6 People
- Preparation time: 2h
- Cooking time: 30min
- Calories: -
- Difficulty: Easy
Focaccia is a bakery product specific to Italian cuisine. Soft and fluffy, the recipe for this bread is more than simple. Olive oil and ripe cherry tomatoes give a special flavor.
Recipe for focaccia & # 8211 simple or with tomatoes and herbs
Recipe for focaccia & # 8211 simple or with tomatoes and herbs (rosemary, basil), with olives, garlic or feta cheese. Focaccia is a traditional Italian bread baked in a tray and having a height of 2-3 cm. Olive oil gives it a special flavor and is present in abundance both in the dough and on the surface of the bread.
Focaccia is a kind of post, which can have various toppings. The simplest version of focaccia (fügassa) is the alla genovese, sprinkled with olive oil and sprinkled with salt. In the Mediterranean basin various variants of focaccia are prepared & # 8211 for the French there are fougasse or pissaladiere (with anchovies) etc.
Focaccia (here you can find more info about it) is made from leavened dough which has a much higher hydration than the pizza one. That is, the water / flour ratio is 0.7 & # 8211 0.8. To 700 kg of flour put 700 & # 8211 800 ml of water. The dough is soft, almost flowing. The flour from which focaccia is made (and any other bread or cake, by the way) is one with a lot of gluten. I discovered in Selgros an exceptional Italian flour! It costs about 3.5 lei / kg (as much as the Hungarian Totkomlosi Malom Liszt) and behaves extraordinarily in leavening. I tested it on panettone and pizza and I couldn't believe how well they both did it!
If you use weaker flours you will have to reduce the amount of liquid (water) because they do not have the same absorption capacity as the force ones.
From the quantities below you get a focaccia tray of 33 x 42 cm and height of 2 cm. I made 2 trays (double portion) and put different topping: a tray with rosemary, tomatoes and olives and one with tomatoes, basil, garlic and pieces of feta (cow's milk). I urge you to try simple focaccia, just sprinkled with sea salt and sprinkled with plenty of olive oil.