Focaccia with cherry tomatoes and rosemary
The potato in this focaccia is the secret behind its lovely soft texture.
Focaccia with cherry tomatoes and rosemary
Ingredients:
• 150 g Aviko Super Mash Homemade
• 25 g fresh yeast
• 20 g salt
• 500 g wheat flour
• 150 ml extra virgin olive oil
• 200 g cherry tomatoes
• 1 sprig of rosemary
• 1/2 tsp ground black pepper
• 1 ball of mozzarella (150 g)
• Italian cured meats
Used product
Method
Preparation: 20 minutes
Proofing: 1 hour and 20 minutes - Oven: 20 minutes
- Dissolve the yeast in 300 ml lukewarm water (approx. 37 ºC).
- Sprinkle 10 grams of salt in a dough bowl. Sift the flour on top. Add 75 ml of olive oil, the mashed potato and the yeast mixture. Knead in the food processor, with the mixer or by hand into a smooth dough.
- Cover the bowl with a damp cloth and let the dough rise in a warm place (25 ºC) for 40 minutes.
- Flatten the dough, knead briefly again and let it covered rise for another 40 minutes. Cut the tomatoes in half and finely chop the needles from the sprig of rosemary.
- Preheat the oven to 230 ºC. Place the dough in the baking tin. Divide the tomatoes with the rosemary and the rest of the olive oil on top. Sprinkle with salt to taste.
- Bake the focaccia in the preheated oven for 20 minutes until golden brown and cooked through.
- Serve the focaccia sliced with the pepper-sprinkled mozzarella and Italian cold cuts.
Tip: Serve with some olives and/or a piece of Parmesan cheese.