Focaccia with black olives, onion and cherry tomatoes
The Focaccia with black olives, onion and cherry tomatoes is a truly extraordinary, leavened product because it is even softer than a cloud, given the large amount of air incorporated during the 8 phases of folds, which are given to the dough. It is a dough successfully tested by the "great baker Emmanuel Hadjiandreou, who has deepened and developed new baking techniques, has met great professionals in the sector and has worked in well-known bakeries and prominent food companies, as well as directly employed by the famous Gordon Ramsay. For his bread, in addition to the general appreciation, he has earned several prestigious awards "(source Guido Tommasi editore)''. A leavened product that I highly recommend, because it is something really spectacular!
Ingredients
400 g flour 4 g salt4 g compressed brewer's yeast300 ml water (lukewarm)extra virgin olive oil to taste1 onion70g black olives in brine200 g cherry tomatoes5 anchovies oregano to tastePepper to taste50 g cheese (grated)
Preparation
For the preparation of focaccia with black olives, onion and cherry tomatoes the first thing to do is to dissolve the yeast in a little water removed from the total indicated in the ingredients. Put the flour in a bowl and add the remaining baking powder, salt and water. Stir with a wooden spoon, so that the water is absorbed by the flour. The dough will be sticky. Grease a large container with olive oil and pour the dough into it, consider that it will increase in volume with leavening. Cover with plastic wrap and wait 30 minutes. Take the dough back, grease your hands a little with oil and proceed to make folds, taking the outer edges of the dough and bringing them inwards. Cover and wait another 30 minutes. Continue to do this 8 times, always spaced half an hour a round of folds and another. The dough will become, gradually, softer and softer. Grease a non-stick baking tray with oil and pour the dough into it, wait another 10 minutes and, using your fingertips, very gently, roll out the dough, trying not to deflate the bubbles inside. The thickness of the focaccia should be a couple of centimeters. Add the pitted olives cut into slices, anchovies, onions cut into rings and some cherry tomatoes divided in half. Season with salt, impepare and sprinkle with oregano. Complete with oil and grated cheese. Let stand for another 10 minutes. Bake at 240° for 15-20 minutes. And now enjoy the Focaccia with olives, onions and cherry tomatoes, a cloud of goodness!
AdviceYou can also do: Focaccia with cauliflower, sausage and cheese, Focaccia Barese with tuna and olives, Focaccia with cherry tomatoes and olives, Focaccia stuffed with beets and ricotta, Focaccia with peppers, and Focaccia with cherry tomatoes and Rosemary.
The Focaccia with black olives, onion and cherry tomatoes is a truly extraordinary, leavened product because it is even softer than a cloud, given the large amount of air incorporated during the 8 phases of folds, which are given to the dough. It is a dough successfully tested by the "great baker Emmanuel Hadjiandreou, who has deepened and developed new baking techniques, has met great professionals in the sector and has worked in well-known bakeries and prominent food companies, as well as directly employed by the famous Gordon Ramsay. For his bread, in addition to the general appreciation, he has earned several prestigious awards "(source Guido Tommasi editore)''. A leavened product that I highly recommend, because it is something really spectacular!
Ingredients
400 g flour
4 g salt
4 g compressed brewer's yeast
300 ml water (lukewarm)
extra virgin olive oil to taste
1 onion
70g black olives in brine
200 g cherry tomatoes
5 anchovies
oregano to taste
Pepper to taste
50 g cheese (grated)
Preparation
For the preparation of focaccia with black olives, onion and cherry tomatoes the first thing to do is to dissolve the yeast in a little water removed from the total indicated in the ingredients. Put the flour in a bowl and add the remaining baking powder, salt and water. Stir with a wooden spoon, so that the water is absorbed by the flour. The dough will be sticky. Grease a large container with olive oil and pour the dough into it, consider that it will increase in volume with leavening. Cover with plastic wrap and wait 30 minutes. Take the dough back, grease your hands a little with oil and proceed to make folds, taking the outer edges of the dough and bringing them inwards. Cover and wait another 30 minutes. Continue to do this 8 times, always spaced half an hour a round of folds and another. The dough will become, gradually, softer and softer. Grease a non-stick baking tray with oil and pour the dough into it, wait another 10 minutes and, using your fingertips, very gently, roll out the dough, trying not to deflate the bubbles inside. The thickness of the focaccia should be a couple of centimeters. Add the pitted olives cut into slices, anchovies, onions cut into rings and some cherry tomatoes divided in half. Season with salt, impepare and sprinkle with oregano. Complete with oil and grated cheese. Let stand for another 10 minutes. Bake at 240° for 15-20 minutes. And now enjoy the Focaccia with olives, onions and cherry tomatoes, a cloud of goodness!
Advice
You can also do: Focaccia with cauliflower, sausage and cheese, Focaccia Barese with tuna and olives, Focaccia with cherry tomatoes and olives, Focaccia stuffed with beets and ricotta, Focaccia with peppers, and Focaccia with cherry tomatoes and Rosemary.
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