TomatoOlive Focaccia Recipe Recipes, Foccacia recipe, Focaccia

The Best FOCACCIA with FRESH MOZZARELLA, OLIVE, TOMATO and SALAMI The

Tomato and Olive Focaccia is a fragrant focaccia topped with briny black olives, sweet cherry tomatoes, pungent red onions and a touch of aromatic oregano. Ideal as a snack, with a soup, a salad or just as bread. Print Recipe Pin Recipe. Prep Time: 25 minutes mins. Cook Time: 25 minutes mins.

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In a large bowl, or stand mixer with a hook attachment, mix together all dough ingredients until a rough and ragged dough forms. Turn off mixer, and using a pull and fold method in the bowl, stretch the dough with one hand and then fold over and press back into the bowl. Rotate the bowl and repeat about 10 times.

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Drizzle the dough with ¼ cup oil, making sure to oil each tomato. Sprinkle evenly with oregano, the remaining 1½ teaspoons salt and ¾ teaspoon pepper. Place the pan on the baking steel or stone and bake until golden brown and the sides have pulled away from the pan, 20 to 22 minutes. Cool on a wire rack for 5 minutes.

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Preparing the dough. Step 1: Proof yeast. In your mixing bowl, add yeast, honey and warm water, whisking well until combined. Step 2: Make dough. After 5-7 minutes (once you start to see bubbles rising to the surface of the yeast mixture), add your bread flour and then your salt.

TomatoOlive Focaccia Recipe Recipes, Foccacia recipe, Focaccia

Using your fingers, gently press straight down to create small dimples in the top of the focaccia dough. Then top with the sundried tomatoes, Kalamata olives, sliced red onion, and goat cheese. Sprinkle the top with flaky sea salt if desired. Bake at 425°F for 20-30 minutes or until the focaccia is golden brown and the edges are crisp.

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Dry active yeast - to make this using dry/active yeast, change recipe steps as follows: Mix warm water, sugar and yeast in a small bowl. Cover and leave in warm place for 10 minutes until surface is completely foamy. Mix Dry ingredients per step 1. Make a well, add foamy yeast water, and the olive oil.

Tomato & Olive Focaccia

Scatter tomatoes on risen focaccia. Sprinkle with salt; pepper; oregano; olives and garlic. Set a rack in the lower third of the oven and preheat to 450 degrees. Bake the focaccia for about 25.

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Scatter with rosemary and thyme leaves and a few big pinches of dried oregano. With oiled fingers, use your hands like claws to gently prod the toppings down into the dough. Loosely cover and set aside to rise for 20-30 minutes until bubbly. Meanwhile, preheat the oven to 220°C/200°C fan/425°F/gas mark 7.

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Season the dough generously with a mixture of water and oil. With your hands, press your fingertips firmly into the dough, pushing all the way down to the bottom of the pan to create dimples. Add the toppings: rosemary, olives, cherry tomatoes and coarse salt. Cook in a static oven preheated to 375ºF (190ºC) for 25 minutes.

Tomato and olive focaccia (TM) Italian recipes

Tomato-Olive Focaccia. Start to finish: 7¼ hours (40 minutes active), plus cooling | Servings: 12. This recipe recreates the light, open-crumbed focaccia we ate in Bari, Italy. To achieve that texture, the dough must be wet—so wet, in fact, it verges on a thick, yet pourable batter. Resist the temptation to add more flour than is called for.

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Dough with a mixer: Place the flour in the bowl of the mixer. Add the mashed potatoes, oil, salt, and finally the yeast water (photo 5) and start mixing with the dough hook attachment. Then slowly add the water a little at a time while you continue to mix the dough (photo 6). Knead with the mixer for about 5 minutes.

Tomato and olive focaccia

11 ounces cherry tomatoes, 1 bulb garlic cloves, flaky sea salt, extra-virgin olive oil, 5 sprigs fresh rosemary. Bake: Bake the focaccia for 25-30 minutes until golden brown. Rest the bread for 10 minutes in the pan and then transfer it to a baking rack to cool. Cool for 15 minutes before slicing.

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Drizzle olive oil and sprinkle salt and herbs on top. Top with halved cherry tomatoes or slices of large ones. Bake for 35-40 minutes, until golden brown and crisp. If in doubt, lift carefully a corner of the focaccia (you should be able to do this pretty easily) and check that the bottom is brown and crisp.

Pin on bread

01. In a stand mixer with the dough hook, mix the flour, yeast and sugar on medium until combined, about 30 seconds. With the mixer on low, drizzle in the water, then increase to medium and mix until the ingredients form a very wet, smooth dough, about 5 minutes. Turn off the mixer, cover the bowl and let stand for 10 minutes.

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10. Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet pan until it touches the edges. 11. Drizzle a tablespoons olive oil on the dough. 12. Using your fingers, poke holes all over the dough. 13. Top the dough with tomato slices, olives, spring onion greens and garlic if desired.

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Instructions. Combine the water, yeast, and sugar in a small bowl. Stir together and let sit for 10-15 minutes or until yeast is frothy. Place the flours, olives, tomatoes, 1/2 cup olive oil, kosher salt, and proofed yeast mixture in the bowl of a stand mixer with the dough hook attached.