About this recipe
The long leavening gives the dough a slightly acidic scent that goes well with the flavor of the cherry tomatoes. If you don’t love it, you can do it in two ways: shorten the rising time, then leave the dough at room temperature for about 8-12 hours; or decrease the quantity of sourdough to 50 g and keep the 24 hours of leavening. In the latter case, if you are in a hot season, put the dough in the refrigerator, while if it is colder, leave it at room temperature.
If you want to make focaccia with fresh yeast, use 10 g of fresh yeast and leave the dough in the fridge for 24 hours. Otherwise use 25 g of fresh yeast, let the dough rise for 2 hours, then place it in the pan, add the cherry tomatoes and let rise another hour before baking.
- 100g of sourdough
- 200g of white whole wheat flour
- 200g of bread flour 100g of semolina flour
(also whole wheat semolina flour)
- 280g of water
- 50g of extra virgin olive oil
+ the one for brushing
- 15-20 cherry tomatoes
- 1 teaspoon salt
Sift the flours and semolina. Melt the sourdough in the water, then gradually add the flour mix. Complete with oil and salt.
If you have used the kneading machine, change the leaf beater with the hook beater and knead another 2-3 minutes. Otherwise continue to knead by hand, vigorously, for a few minutes: the dough must be smooth and homogeneous. Form a ball, place it in a large bowl, cover it with plastic wrap and let it rise in the refrigerator for 24 hours.
Take the dough back, bring it to room temperature for a couple of hours, then roll it out in a slightly deep round baking pan about 26-28 cm wide.
Wash the tomatoes, cut them in half and let them sink into the dough with the cut side down. Season the focaccia surface with a little oil and bake at 220 ° for about 20-25 minutes. The focaccia must be beautiful swollen and soft, but only slightly colored.
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