Tomato Focaccia

Name: Tomato Focaccia
Total time: 45000 s
Yield: Serves 2 servings
Ingredients: 2 1/2 cups all-purpose flour (about 300 grams); 2 1/2 cups fine semolina flour (about 300 grams); 1 2/3 cups warm water (about 380–390 ml); 1/4 teaspoon active dry yeast (about 1 gram); 2 teaspoons salt; 1 tablespoon extra virgin olive oil; 3 large vine-ripened tomatoes; Salt; Oregano; Extra virgin olive oil

Antonella Acquaviva Luca Castronuovo @cook050719

Weekend = homemade focaccia... flavor and tradition.

Antonella Acquaviva Luca Castronuovo @cook050719

Weekend = homemade focaccia... flavor and tradition.

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Ingredients

12 hours + 30 minutes

Serves 2 servings

2 1/2 cupsall-purpose flour (about 300 grams)
2 1/2 cupsfine semolina flour (about 300 grams)
1 2/3 cupswarm water (about 380–390 ml)
1/4 teaspoonactive dry yeast (about 1 gram)
2 teaspoonssalt
1 tablespoonextra virgin olive oil
For the topping
3large vine-ripened tomatoes
Salt
Oregano
Extra virgin olive oil

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Steps

12 hours + 30 minutes

1

In a large bowl, mix the flours with the sugar, yeast, and olive oil.
2

Gradually add the water and start kneading until fully absorbed.
3

The dough should be soft but not sticky. Cover with plastic wrap and let rise in a warm, draft-free place for at least 12 hours.
4

Spread the dough in a well-oiled baking pan and top with the tomatoes, previously sliced and seasoned with oregano and olive oil.
5

Bake in a preheated oven (conventional setting) at 445–465°F (230–240°C) for at least 20 minutes.