mercoledì 22 giugno 2016

Focaccia with fresh Tomatoes and Olive Oil

The Focaccia is a flat oven-baked Italian bread, which is very similar to Pizza. There are so many different toppings and today I will show you one of them! The dough is very fluffy inside and has got a crispy crusty!
Ingredients for a 20cm baking dish

325g flour
1 medium potato (more or less 80gr)
1/2 cube of fresh yeast
1 teaspoon of salt
100ml warm water
a pinch of sugar
1 tomato
cooking salt
olive oil

Preparation time

Prep: 15 min
Rest: 2 ore
Cook: 40 min
Total time: 2h 55 min


Boil the potato in salted water for about 20 minutes, until tender.
Whisk in a cup the yeast with a pinch of sugar, the warm water and a bit of flour and let it stand for 5 minutes.

In a large bowl put the flour and the salt together. Grated the potato into the bowl. Make a well in the middle of the flour and pour the yeast mixture inside. 

Begin to knead with your hands for minimum 10 minutes and add some milk, until smooth and elastic.

Cover the dough with a kitchen towel and let the dough in warm draft-free area for an hour.

Wash the tomatoes and cut them into thin slices.

Flatten the dough in an oiled round baking dish. Make some deep dents into the dough with your finger. Place the tomato slices on the Focaccia. Pour some olive oil over the surface and sprinkle with some oregano and cooking salt.   

Cover the Focaccia with a kitchen towel and let the dough in warm draft-free area, until doubled in volume, about 1 hours.

Preheat oven to 200°C/ 390°F and bake the Focaccia for about 30-40 minutes until golden 

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