Crunchy and crispy on the outside, soft on the inside. This one is for all the Maillard-reaction lovers!
A delicious tomato focaccia that can be eaten at any time! It works for breakfast, as an appetizer before dinner along some different spreads, and even used as a base for a sandwich instead of regular bread.
You can replace the fresh yeast with dried yeast by dividing the weight by three.
This focaccia recipe is the pillar of street food from Bari, my city.
Dissolve 12 g of fresh yeast in 100 ml of lukewarm water
Place 500 g of all-purpose flour in a bowl and make a well in the center
Add the dissolved yeast in the center. Stir with a spatula from the center, incorporating the flour until a paste is formed
Gradually add 250 ml of lukewarm water while stirring to incorporate
Add 1½ tbsp of salt and 50 ml of lukewarm water. Mix until homogeneous
Cover and let the dough rest for 2h until it doubles in size
Grease a large cake pan, with high sides, with 60 ml of olive oil
Rub your hands with olive oil, and scrape the dough into the cake pan. Stretch it to the corners while pressing gently to make dents with your fingers
Spread 60 ml of tomato purée over the dough using a spoon
Cut 8 cherry tomatoes in half. Press each half with your fingers to turn it inside out. Place the tomatoes on the dough, seed-side down
Preheat the oven to 250 °C
Add dried oregano, salt and green olives to taste
Add 60 ml of extra virgin olive oil and 120 ml of water into a glass and stir
Pour the water and olive oil mix over the focaccia dough
Place the focaccia on the oven’s bottom rack and bake for 10m until it starts to rise
Move the pan to the top rack and bake for another 30m until crispy and brown. The tomato focaccia is ready
Enjoy this crunchy and delicious bite!
Yield 6 people
All-Purpose Flour500 g
Fresh Yeast12 g
Tomato Purée60 ml
Dried Oreganoto taste
Green Oliveto taste
Extra Virgin Olive Oil120 ml
Lukewarm Water400 ml
Room Temperature Water120 ml