Tomato foccacia

A recipe from cooking-ez.com

For 5 foccacias, you will need:

• 1 900 g flour
• 2 125 g instant mashed-potato powder
• 3 700 ml water
• 4 18 g salt
• 5 25 g yeast
• 6 200 g Soured dough (optional)
• 7 75 g olive oil
• 8 400 g green olives
• 9 400 g Preserved tomatoes
• 10 200 g Parmesan (Parmigiano Reggiano)
• 11 10 g herbes de Provence
• Total weight: 2,853 grams

Times:

Preparation	Resting	Cooking	Start to finish
43 min.	2 hours 15 min.	1 hour 55 min.	4 hours 53 min.

Step by step recipe

• 1: Roughly chop 400 g green olives.
• 2: Cut 400 g Preserved tomatoes into small pieces and add to the olives.
• 3: Cut 200 g Parmesan (Parmigiano Reggiano) into small dice and tip in with the tomatoes, scatter the herbes de Provence over and mix well.
• 4: In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 52-56°C.
  You can calculate the temperature of the water for this recipe in one click, using this small calculator.
• 5: Put into a food mixer bowl: 900 g flour, 125 g instant mashed-potato powder, 700 ml water, 18 g salt, 25 g yeast and 200 g Soured dough.
  Knead on slow speed for 10 minutes.
  Note: For the best way to knead, see: A few tips for effective kneading at home.
• 6: Towards the end of kneading, trickle in 75 g olive oil.
• 7: Finish by tipping in the olives, tomatoes and parmesan. Knead again just until these are mixed in.
• 8: Gather the dough into a ball, transfer to a large bowl, cover with a plastic sheet and leave to rest for 1 hour 30 minutes.
• 9: After this, weigh out 700g chunks and shape into balls.
  Cover the dough with a plastic sheet and leave to rest for 15 minutes.
• 10: Flatten the dough out by hand to expel the gas...
• 11: ...then reshape into balls.
  Put into bread rising baskets (bannetons).
• 12: Cover with a plastic sheet and leave to rest for 2 hours.
• 13: Preheat the oven to 240°C (460°F).
  Slash the tops of the foccacias...
• 14: And bake for about 25 minutes.
  
  Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..

Remarks

For the olive oil, you can use the oil from the tomatoes; the flavour will be even better.

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