The origin of Focaccia is not very clear, it is not known for sure whether the Etruscans or Greeks were responsible for its creation. What is true is that it is Italy that has made it a popular dish and it is a type of flat bread that is prepared with a dough similar to that of pizza.
Its extraordinary ingredients of Mediterranean influence with the combinations of spices, seasonings, fresh tomatoes, the presence of olives and olive oil, make its flavors transcend the world, displaying the native gastronomy. Its preparation is considered a true ritual, from the preparation of the dough, the kneading process and its fermentation process. Now let's prepare the Dried Tomato Foccacia!
DRIED TOMATO FOCACCIA I KALAMATA OLIVE PATÉ
Ingredients
- 335 g white Zamora flour
- 235 ml of warm water
- 35 g extra virgin olive oil
- 7 g salt
- 4 g dry baker's yeast
- Dehydrated tomatoes
- Kalamata olive pâté
- Thyme
- Oregano
Preparation (4 hours approx.):
1. We soak the sundried tomatoes and, meanwhile, we begin to prepare the dough.
2. We dilute the yeast in the warm water.
3. In a large container, mix the flour, oil, salt and the water and yeast mixture.
4. We knead with the help of electric beaters or by hand. If we do it by hand we must flour the work surface well because the dough is somewhat sticky.
If we do it with electric beaters, we must knead with them for about 5 minutes and then transfer the dough to a floured surface to finish kneading by hand and shape it into a ball.
6. When the dough is ready (it should be smooth but elastic and soft at the same time), we place it in a floured container and let it ferment, covered, for about 2 hours or until it has doubled in volume.
7. After this time, we grease an oven-safe tray with oil and stretch the dough with our hands. Depending on how thick we want the focaccia to be, we stretch it more or less. With the tips of our fingers we press the dough to make some grooves.
8. We decorate the focaccia with the dried tomatoes, the olive pâté, the aromatic herbs and a good splash of olive oil.
9. We cover the focaccia and let it rest for 30 minutes, covered.
10. Set the oven to 200ºC.
11. Bake the focaccia for about 15 minutes.
Enjoy!
