Tomato foccacia

Step by step recipe:

  1. 5 min.Tomato foccacia : Photo of step #1
    Roughly chop 400 g green olives.
  2. 7 min.Tomato foccacia : Photo of step #2
    Cut 400 g Preserved tomatoes into small pieces and add to the olives.
  3. 5 min.Tomato foccacia : Photo of step #3
    Cut 200 g Parmigiano reggiano (Parmesan) into small dice and tip in with the tomatoes, scatter the herbes de Provence over and mix well.
  4. Tomato foccacia : Photo of step #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. 10 min.Tomato foccacia : Photo of step #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. 3 min.Tomato foccacia : Photo of step #6
    Towards the end of kneading, trickle in 75 g olive oil.
  7. 3 min.Tomato foccacia : Photo of step #7
    Finish by tipping in the olives, tomatoes and parmesan. Knead again just until these are mixed in.
  8. 1 hour 30 min.Tomato foccacia : Photo of step #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. 15 min.Tomato foccacia : Photo of step #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. 5 min.Tomato foccacia : Photo of step #10
    Flatten the dough out by hand to expel the gas...
  11. Tomato foccacia : Photo of step #11
    ...then reshape into balls.

    Put into bread rising baskets (bannetons).
  12. 2 hoursTomato foccacia : Photo of step #12
    Cover with a plastic sheet and leave to rest for 2 hours.
  13. 5 min.Tomato foccacia : Photo of step #13
    Preheat the oven to 240°C (460°F).

    Slash the tops of the foccacias...
  14. 25 min.Tomato foccacia : Photo of step #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.

Source:

Home made.

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