I love baking focaccia, I like it plain, with rosemary and salt or filled with cured meat. Cut into squares it’s perfect for picnics and for parties in the garden during summer, served with cheese and cold beer. This one I made last week is decorated with slices of sweet and colourful amber tomatoes and the dough is made using whole meal flour, that gives it a distinctive aroma.
Amber tomato focaccia
- whole meal flour: 500 grams
- water: 230 millilitres
- salt: 10 grams
- caster sugar: 10 grams
- fresh yeast or 3 grams dried yeast: 20 grams
- extra virgin olive oil: 65 grams
- amber tomatoes sliced : 300 grams
- coarse salt to sprinkle on top (as needed)
- Put flour, sugar, salt and oil into the mixing bowl, start mixing with the dough hook and slowly pour in half of the water.
- When all the flour will be wet add the crumbled yeast and the rest of the water.
- Continue to mix until the dough will be elastic then transfer it on the floured worktop and knead to form a smooth ball. Put it into a bowl slightly floured and let it prove for 2/3 hours until it doubles its volume.
- Roll out the dough onto an oiled baking sheet and form dimples using your fingertips.
- Mix 5 tbsp. of extra virgin olive oil with 2 tbsp. of lukewarm water and brush this mixture onto the focaccia.
- Sprinkle some coarse salt, arrange the tomatoes slices (5 mm thick) and bake into the preheated oven at 200°C until golden.