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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.

87 K 4.4/5 (16 reviews)

4 hours 55 min. difficulté

Easy

17.15 €

15 foccacias

11 Ingredients

Last modified on: October 24^th 2017

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For 15 foccacias, you will need:

1 17 ²⁄₃ cups flour
2 1 ²⁄₃ cup instant mashed-potato powder
3 9 cups water
4 ¼ cup salt
5 ¹⁄₃ cup yeast
6 2 ²⁄₃ cups Soured dough (optional)
7 1 cup olive oil
8 5 cups green olives
9 5 cups preserved tomatoes
10 2 ²⁄₃ cups Parmesan (Parmigiano Reggiano)
11 2 tablespoons herbes de Provence

Change these quantities to make:

5 foccacias 10 foccacias 15 foccacias

Change measures:

Metric

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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.

Roughly chop 5 cups green olives.

Stage 2 - 7 min.

Cut 5 cups preserved tomatoes into small pieces and add to the olives.

Stage 3 - 5 min.

Cut 2 ²⁄₃ cups Parmesan (Parmigiano Reggiano) 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: 17 ²⁄₃ cups flour, 1 ²⁄₃ cup instant mashed-potato powder, 9 cups water, ¼ cup salt, ¹⁄₃ cup yeast and 2 ²⁄₃ cups 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 1 cup 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..

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 recipe	660 RDI=250 %	2,900 RDI=270 %	3,840 RDI=580 %	24,920 RDI=1,250 %	104,330 RDI: 1,250 %
Per 100 g	7 RDI=3 %	30 RDI=3 %	40 RDI=7 %	290 RDI=20 %	1,220 RDI: 20 %
Per foccacias	40 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 15 foccacias : 51.40 €
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.

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