Tomato foccacia - Cooking-ez.com

For 5 foccacias, you will need:

0 900 g flour
1 125 g instant mashed-potato powder
2 700 ml water
3 18 g salt
4 25 g yeast
5 200 g Soured dough (optional)
6 75 g olive oil
7 400 g green olives
8 400 g Preserved tomatoes
9 200 g Parmigiano reggiano (Parmesan)
10 10 g herbes de Provence
Total weight: 3,053 grams

Change these quantities to make: 5 foccacias 10 foccacias 15 foccacias

Change measures: Metric

Metric weight Metric volumes

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

Step by step recipe

Stage 1 - 5 min.

Roughly chop 400 g green olives.

Stage 2 - 7 min.

Cut 400 g Preserved tomatoes into small pieces and add to the olives.

Stage 3 - 5 min.

Cut 200 g Parmigiano reggiano (Parmesan) into small dice and tip in with the tomatoes, scatter the herbes de Provence over and mix well.

Stage 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.

Stage 5 - 10 min.

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.

Towards the end of kneading, trickle in 75 g olive oil.

Stage 7 - 3 min.

Finish by tipping in the olives, tomatoes and parmesan. Knead again just until these are mixed in.

Stage 8 - 1 hour 30 min.

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.

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.

Flatten the dough out by hand to expel the gas...

Stage 11

...then reshape into balls.

Put into bread rising baskets (bannetons).

Stage 12 - 2 hours

Cover with a plastic sheet and leave to rest for 2 hours.

Stage 13 - 5 min.

Preheat the oven to 240°C (460°F).

Slash the tops of the foccacias...

Stage 14 - 25 min.

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..

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
7,102 Kcal or 29,735 Kj	203 gr	904 gr	432 gr
355 %	78 %	85 %	65 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
233 Kcal or 976 Kj	7 gr	30 gr	14 gr
12 %	3 %	3 %	2 %

Per foccacias
Energetic value	Proteins	Carbohydrates	Fats
1,420 Kcal or 5,945 Kj	41 gr	181 gr	86 gr
71 %	16 %	17 %	13 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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