Focaccia With Cherry Tomatoes And Basil. Step-by-step Recipe With Photo

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Focaccia With Cherry Tomatoes And Basil. Step-by-step Recipe With Photo
Focaccia With Cherry Tomatoes And Basil. Step-by-step Recipe With Photo

Video: Focaccia With Cherry Tomatoes And Basil. Step-by-step Recipe With Photo

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Video: Tomato Basil Focaccia 2023, January
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Today you don't have to go to the store for bread, because you and I will bake delicious focaccia for dinner - lush, soft, fragrant Italian bread! On an autumn evening, a focaccia recipe from sunny, warm Italy will be very useful: the house will be filled with the warmth and aroma of fresh pastries! Focaccia - focaccia - the predecessor of pizza, Italians have been preparing it for more than one hundred years. The name of the dish comes from the Latin words "panis focacius", meaning "bread baked in the hearth."

Focaccia with cherry tomatoes and basil
Focaccia with cherry tomatoes and basil

Previously, focaccia was baked in an oven by placing the cake on a shovel. And its difference from pizza lies in the fact that pizza has a generous portion of filling on a thin layer of dough, while focaccia, on the contrary, has a fluffy dough, and very little toppings.

The simplest, classic version - Genoese focaccia - is prepared with olive oil, salt and onions. In every region of Italy, focaccia is baked in different variations: potatoes are added to the dough; prepare a filling of cheese, sausage, cottage cheese. And in the city of Bari, focaccia is baked with fresh tomatoes, as in this recipe. You can enrich the recipe with other tasty ideas: add garlic, sprinkle the cake with fragrant dried herbs.

With all the variety of recipes, focaccia is easily recognizable by its characteristic feature: its surfaces have nice "dimples" that are formed during the formation of the cake when you press the dough with your fingers. It is interesting to know that these dimples are needed not only for beauty - oil collects in them, protecting the crust from drying, and the bread turns out to be soft.

Oil for focaccia, of course, it is better to take olive oil, first cold pressed - it will be healthy, aromatic, and authentic, that is, truly Italian! And tomatoes can be taken both fresh and sun-dried. With fresh, in my opinion, juicier and more beautiful. Just choose the smallest, cherry tomatoes are ideal.

Ingredients for cherry tomato focaccia and basil

For the test:

  • Fresh pressed yeast - 15g;
  • Sugar - 0.5 tbsp. l.;
  • Salt - 1 tsp;
  • Warm water - 220 ml;
  • Olive oil - 75 ml;
  • Butter - 25 g;
  • Wheat flour - 430-450 g.

For filling:

  • Cherry tomatoes - 15-20 pcs.;
  • Olive oil - 1 tbsp l.;
  • Dry Italian herbs - 1-2 tbsp. l.;
  • Fresh or dried basil.
Ingredients for cherry tomato focaccia and basil
Ingredients for cherry tomato focaccia and basil

The ingredients are indicated for a 30 cm diameter mold.

You can make your own focaccia herb mix by mixing your favorite spices. For example, dried oregano, thyme, basil, a pinch of paprika, turmeric, ground black and red pepper are perfectly combined in taste. It turns out a rich taste and aroma combination, and the multi-colored seasonings look very elegant.

Method for preparing focacci with cherry tomatoes and basil

Let's make a dough. Chop the yeast into a bowl and grind with sugar with a spoon until it is liquid.

We grind yeast with sugar
We grind yeast with sugar

Then add water (half of the above) - about 110 ml, stir. Yeast likes warm water. Hot or cold is not suitable: for the dough to rise well, the optimum temperature is about 37 ºС. Try the water with your finger: if it's not hot, but very warm, that's what you need.

Add warm water to the yeast
Add warm water to the yeast

Now add a little flour to the dough - about 100g, and stir until a smooth, thin mass. It is advisable to sift the flour to saturate it with oxygen, which is necessary for the yeast for active fermentation. With puffed flour, the dough is fluffier.

Sift a little flour into the yeast and knead the dough
Sift a little flour into the yeast and knead the dough

We put the dough in a warm place for 20 minutes. I make a water bath by placing a bowl of dough on top of another bowl, a larger one, into which warm water is poured.

We put the dough in a warm place to rise
We put the dough in a warm place to rise

Now the dough has doubled in volume and bubbled - it's time to knead the dough for focaccia!

Ready dough for focaccia with tomatoes and basil
Ready dough for focaccia with tomatoes and basil

Sift the remaining flour into the dough and pour in the rest of the water while stirring. If the water has cooled down (and in 20 minutes it will cool down), heat it up a little, add oil - olive and softened butter, at room temperature.

Sift flour into the dough, add warm water, vegetable and softened butter. Kneading the dough
Sift flour into the dough, add warm water, vegetable and softened butter. Kneading the dough

Mix and begin to gradually add flour, kneading first with a spoon, and then, when the dough becomes not so sticky, with your hands. You should not increase the amount of flour, even if it seems to you that the dough sticks a lot to your hands: when there is too much flour, the focaccia can be too dense. And we need a lush and tender. Therefore, it is better to grease your hands and table with vegetable oil.

And also - try and knead the dough properly for 10-15 minutes. With prolonged kneading, gluten forms in the dough, so you will notice that it sticks less and less, and baked goods from well-kneaded dough are airy.

Knead the focaccia dough and set it aside
Knead the focaccia dough and set it aside

After greasing the bowl with vegetable oil, put the dough in it, cover it with a clean towel and set the focaccia to fit again. If it's warm at home, the dough can rise faster - in 40 minutes, and if it's not hot, it will take about 1 hour.

Rising dough for focaccia
Rising dough for focaccia

While the focaccia dough is rising, let's prepare the tomatoes. After rinsing the cherry, cut them into halves, and if large, into quarters.

Chop cherry tomatoes
Chop cherry tomatoes

We also prepare the form - it is convenient to bake focaccia in a round form with low sides. Detachable is also suitable. Lubricate the bottom and walls with vegetable oil, you can cover the form with oiled parchment.

When the dough has increased 2-2.5 times, gently shake it out of the bowl without crushing it into a mold. And we will distribute the forms over the entire area, gently crushing them with our fingers, and that is what those mouth-watering "dimples" are.

Distribute the dough over the baking dish
Distribute the dough over the baking dish

Now take the tomato halves and press them into the dough.

Sprinkle the focaccia with spices, chopped basil and drizzle with olive oil.

Spread the tomatoes over the dough and sprinkle with spices and chopped basil
Spread the tomatoes over the dough and sprinkle with spices and chopped basil

We turn on the oven to heat up to 200 ° C, put a mold or a pan with water on the bottom so that the bottom crust of the bread turns out to be soft. We put the focaccia in the oven and bake at 200 ° C for about 25 minutes - until golden brown, when the wooden skewer for testing the dough is dry and clean.

Bake the focaccia in the oven at 200 ° C for about 25 minutes
Bake the focaccia in the oven at 200 ° C for about 25 minutes

Taking the focaccia out of the oven, cover it with a slightly damp towel for about 10 minutes. Now the top crust will be soft and tender!

Focaccia with cherry tomatoes and basil
Focaccia with cherry tomatoes and basil

Finally, you can taste the warm, fluffy focaccia with tomatoes and spices, the aroma of which has lured everyone to the kitchen for a long time! A slice of fragrant Italian bread with a bowl of soup is delicious … And it is also very great to eat spicy focaccia with sweet tea. Try it!

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