focaccia with cherry tomatoes and basil
1 large or 2 small plates
Hefebrotteig:
1 kg wheat flour type 550 (back Stark)
30 g fresh yeast or 3 packages (each 7 g) dry yeast
30 g sugar
625 ml lukewarm water
30 g salt
flour for dusting
600 g cherry tomatoes
1 good handful of green olives (pitted)
1 good handful of black olives (pitted)
10 tablespoons extra virgin olive oil
Flour for the tin
1 good handful of fresh basil, leaves picked
sea salt and freshly ground black pepper
1. The yeast and sugar in half of the lukewarm water.
second Mix the flour with the salt on the desktop or in a large bowl accumulate. Press in the middle of a tray and pour the entire yeast mixture. interfere with four fingers of one hand in a circular motion gradually so much of the surrounding flour until all liquid is absorbed. Then pour the remaining water in the well and slowly incorporate the flour, so that eventually results in a moist dough. (Some flours absorb more liquid than others, so adjust the amounts of ingredients accordingly).
third Now you can look for 5 minutes right in the dough let off steam. Knead, press, fold and roll it so hard you can. This is the gluten - or gluten - open-minded, and the dough will win the right structure. What sticks in your hands, rub off with a little flour.
4th Both hands well floured dough and sprinkle the top lightly with flour. Now he needs to rest to rise until its volume has doubled. With plastic wrap as a cover can speed up the process. This rest period lasts about 40 minutes.
5th Meanwhile, blanch the tomatoes and skin. If they are pretty small, they are not split. In a bowl, sailboat charter, the olives and drizzle with the olive oil, is contact and set aside.
6th I usually make a large focaccia, but if you prefer, you can bake just two smaller ones. The risen dough to beat on the work surface to expel the trapped air. Then roll the dough about 2.5 cm thick, place on a floured baking sheet and off until it fills the entire sheet.
7th The tomatoes and olive oil with its spread on the cake and sprinkle with basil. Now the focaccia still receives its typical appearance. For this, press the outstretched fingers into the dough, which is when the fingers reach the bottom of the plate, something pulls apart. In the numerous wells that arise in such a way collects the oil. The focaccia can rest until the volume is again doubled (about 40 minutes).
8th Sprinkle with salt and pepper and push it gently to 220 ° C in the preheated oven. It takes about 20 minutes until golden and crisp the surface and the interior is still soft. After taking the focaccia from the oven, drizzle to take a little oil over it.
Bon appetit!
Source: "Jamie's Kitchen" Jamie Oliver and Jamie Oliver "Cooking for Friends"
