Tomato foccacia


Tomato foccacia
Foccacia is an open-textured Italian bread. The French sometimes refer to it as the Italian fougasse. This version is made with preserved tomatoes, green olives and parmesan.
83 K 4.4/5 (16 reviews)
Grade this recipe:
Keywords:
Last modified on: October 24th 2017
For 5 foccacias, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 45 min.
Resting: 2 hours 15 min.
Cooking: 1 hour 55 min.
All in all: 4 hours 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Tomato foccacia
Roughly chop 400 g green olives.

Stage 2 - 7 min.
Tomato foccacia
Cut 400 g preserved tomatoes into small pieces and add to the olives.

Stage 3 - 5 min.
Tomato foccacia
Cut 200 g Parmesan (Parmigiano Reggiano) into small dice and tip in with the tomatoes, scatter the herbes de Provence over and mix well.

Stage 4
Tomato foccacia
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.

Stage 5 - 10 min.
Tomato foccacia
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.

Stage 6 - 3 min.
Tomato foccacia
Towards the end of kneading, trickle in 75 g olive oil.

Stage 7 - 3 min.
Tomato foccacia
Finish by tipping in the olives, tomatoes and parmesan. Knead again just until these are mixed in.

Stage 8 - 1 hour 30 min.
Tomato foccacia
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.

Stage 9 - 15 min.
Tomato foccacia
After this, weigh out 700g chunks and shape into balls.

Cover the dough with a plastic sheet and leave to rest for 15 minutes.

Stage 10 - 5 min.
Tomato foccacia
Flatten the dough out by hand to expel the gas...

Stage 11
Tomato foccacia
...then reshape into balls.

Put into bread rising baskets (bannetons).

Stage 12 - 2 hours
Tomato foccacia
Cover with a plastic sheet and leave to rest for 2 hours.

Stage 13 - 5 min.
Tomato foccacia
Preheat the oven to 240°C (460°F).

Slash the tops of the foccacias...

Stage 14 - 25 min.
Tomato foccacia
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.
Keeping: A few days.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe220 RDI=80 %970 RDI=90 %1,280 RDI=190 %8,310 RDI=420 %34,780 RDI: 420 %
Per 100 g7 RDI=3 %30 RDI=3 %40 RDI=7 %290 RDI=20 %1,220 RDI: 20 %
Per foccacias40 RDI=20 %190 RDI=20 %260 RDI=40 %1,660 RDI=80 %6,960 RDI: 80 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, leaven, Milk
How much will it cost?
  • For 5 foccacias : 17.15 €
  • Per foccacias : 3.45 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
European glass
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
August 15th 2010233 K5 2 hours 30 min.
Fillings for macaroons
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.
May 30th 2020298 K 24.3 2 hours 1 min.
Citrus crunch
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...
February 2nd 2016234 K3.7 1 hour 20 min.
Green parsley sauce
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
February 21th 2011526 K 44.3 25 min.
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
April 3rd 20201.70 M 304.0 7 days 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page