Ingredients :
A beautiful infusion of delectable tastes.
Ingredients
Dough
3 1/2 cups Tenero Tipo “OO” flour
1/2 teaspoon sugar
1 3/4 tsp active dry yeast
1 ½ tsp teaspoon salt
1 3/4 cups warm water {tepid}
3 tbsp extra virgin olive oil
Toppings
Extra virgin olive oil
1/2 jar of sun dried tomatoes in olive oil, snipped
50g walnuts, roughly chopped
50g olives, sliced
Fresh rosemary sprigs
Sea Salt
Method
p Sprinkle the yeast over 1/2 a cup of lukewarm water and leave until frothy. {If it doesn`t get frothy, that means the yeast has expired.}
p In the bowl of a food processor with the dough hook attachment, place 3 1/2 cups flour, sugar, salt and process to mix. Add the extra virgin olive oil and bloomed yeast and knead as per manufacturer instructions to a smooth dough. The dough should be shiny, elastic and not very firm.
p Turn into a large oiled bowl, covered with cling wrap, and leave to rise in a warm place until doubled.
p Preheat the oven to 200C.
p Grease 2 shallow 8″ baking tins with plenty of olive oil {or a baking tray with edges if you want to make a rectangular focaccia}.
p Pour the dough into this without kneading any further. {I often use 2 round 8? Victoria sandwich tins, or
p 8″ well oiled dessert rings placed on a heavy duty baking tray sprinkled with cornmeal.}
p Generously pour extra virgin olive oil onto the focaccia, indenting the top with your fingers to create multiple wells. Add toppings – sundried tomatoes, walnuts, fresh rosemary, olives.
p The focaccia does not need rising at this stage {but it does not harm it. It will just make it thicker}.
p Bake for about 25- 30 minutes until risen and light golden brown. Cool in tin for 10-15 minutes, then turn out onto rack.
p Serve warm or at room temperature with extra olive oil to dip into.
A beautiful infusion of delectable tastes.
Ingredients
Dough
3 1/2 cups Tenero Tipo “OO” flour
1/2 teaspoon sugar
1 3/4 tsp active dry yeast
1 ½ tsp teaspoon salt
1 3/4 cups warm water {tepid}
3 tbsp extra virgin olive oil
Toppings
Extra virgin olive oil
1/2 jar of sun dried tomatoes in olive oil, snipped
50g walnuts, roughly chopped
50g olives, sliced
Fresh rosemary sprigs
Sea Salt
Method
p Sprinkle the yeast over 1/2 a cup of lukewarm water and leave until frothy. {If it doesn`t get frothy, that means the yeast has expired.}
p In the bowl of a food processor with the dough hook attachment, place 3 1/2 cups flour, sugar, salt and process to mix. Add the extra virgin olive oil and bloomed yeast and knead as per manufacturer instructions to a smooth dough. The dough should be shiny, elastic and not very firm.
p Turn into a large oiled bowl, covered with cling wrap, and leave to rise in a warm place until doubled.
p Preheat the oven to 200C.
p Grease 2 shallow 8″ baking tins with plenty of olive oil {or a baking tray with edges if you want to make a rectangular focaccia}.
p Pour the dough into this without kneading any further. {I often use 2 round 8? Victoria sandwich tins, or
p 8″ well oiled dessert rings placed on a heavy duty baking tray sprinkled with cornmeal.}
p Generously pour extra virgin olive oil onto the focaccia, indenting the top with your fingers to create multiple wells. Add toppings – sundried tomatoes, walnuts, fresh rosemary, olives.
p The focaccia does not need rising at this stage {but it does not harm it. It will just make it thicker}.
p Bake for about 25- 30 minutes until risen and light golden brown. Cool in tin for 10-15 minutes, then turn out onto rack.
p Serve warm or at room temperature with extra olive oil to dip into.
