Two-Tomato Focaccia 🍅

Name: Two-Tomato Focaccia 🍅
Yield: 1 12x16 inch pan
Ingredients: 4 cups type 1 flour (about 500 grams, 12% protein); 1 2/3 cups water (about 390 grams); 1/2 cup sourdough starter or old dough (about 100 grams, doubled); 2 teaspoons salt (about 10 grams); Plenty of extra virgin olive oil; Yellow datterino tomato purée; Red datterino tomatoes; Oregano

almapanem | Laura @almapanem

Verona

Summer means focaccia to me: you can take it to the beach, and it goes with everything at the table. Plus, it practically makes itself!

almapanem | Laura @almapanem

Verona

Summer means focaccia to me: you can take it to the beach, and it goes with everything at the table. Plus, it practically makes itself!

Saved

Ingredients

1 12x16 inch pan

4 cupstype 1 flour (about 500 grams, 12% protein)
1 2/3 cupswater (about 390 grams)
1/2 cupsourdough starter or old dough (about 100 grams, doubled)
2 teaspoonssalt (about 10 grams)
Plenty of extra virgin olive oil
Yellow datterino tomato purée
Red datterino tomatoes
Oregano

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Steps

1

Add all the ingredients to a stand mixer with a drizzle of olive oil (no need to measure the oil). Mix just until combined, without kneading. Let the dough rest for 40 minutes (this is called an autolyse). During this time, the gluten will develop on its own.
2

Knead the dough until it becomes a smooth, elastic ball.
3

Transfer the dough to a straight-sided or graduated container to monitor its rise. Let it rest until it triples in size.
4

Pour the dough into a well-oiled baking pan, drizzle more olive oil generously on top, and use your fingers to make dimples in the dough. Pour yellow datterino tomato purée over the top, then cut and squeeze the red datterino tomatoes over it. Sprinkle with salt and oregano. Let rest for 30 minutes.
5

Bake in a preheated oven at 350°F (180°C), using the conventional (not fan) setting, for 30 to 40 minutes.