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Focaccia with Rosemary Tomatoes and Olives
🇧🇷Brazil
•View in original language
(Português)
1 day(s)
8 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- For Dough: Wheat Flour3 cup
- Warm filtered water300 ml
- Salt1/2 tablespoon
- Organic Dry Yeast5 g
- For the filling: sweet grape tomato150 g
- Rosemary1 cup
- Pitted Black Olives1/2 cup
- Olive oil100 ml
- Coarse salt2 tablespoon
- Place the flour in a bowl, and mix well with the salt and then with the yeast (it is important to mix separately as the salt can take the form of the yeast if they have direct contact).
- Add half of the warm water, mix. Now the other half. No need to knead. Just until mixed and the dough is smooth.
- Cover the bowl and let the dough rise (ferment) overnight, or for 8 hours in a warm place. *if you are in a hurry, you can continue with at least 4 hours of fermentation. If you have time, up to 30 hours is great. The longer the fermentation, the more aerated (hazelnut) the focaccia will be.
- With a wet hand, loosen the dough from the bowl, from one end to the other, until it forms a ball with the dough.
- Grease a pan with olive oil and place the dough, using your fingertips to pierce it and spread it on the board. Let it rest in the mold for another 1 hour in a warm place so that it rises a little more.
- Finish with cherry tomatoes, rosemary and coarse salt and bake in the oven at 220°C for 20 min. Remove from the oven, then from the pan. Let cool before cutting for 20 minutes on a wire rack so the underside doesn't sweat and get wet.
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