Tomatoes Focaccia
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Unrated
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Prep Time
20 mins
-
Cook Time
20 mins
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resting time
1 hr
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Servings
6 servings
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Calories
141 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Tomatoes Focaccia
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There’s something magical about this focaccia, everybody loves it
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Ingredients
- 1¼ cup all-purpose flour
- 1¼ cup finely ground semolina
- 5 oz Yukon gold potatoes
- 1 tbs dry yeast
- 10 tbsp lukewarm water
- ½ tbs sugar
- 2 tbs salt
- 1⅔ cup cherry tomatoes
- 15-20 black olives
- coarse salt
- 1 tbsp dry oregano
- Extra virgin olive oil to taste
Instructions
- Peel and dice the potatoes; cook them in boiling water for 20-25 minutes or until tender.
- Let the potatoes cool down a little and then mash or rice them for a more uniform texture.
- Dissolve the yeast in 10 tablespoons (150ml) of lukewarm water and add the sugar to active it.
- Sift the two types of flour together; add the salt and the mashed potatoes.
- Mix it all with a stand mixer, like a KitchenAid, fitted with a dough-hook attachment or by hand on a flat surface. Mix it until smooth and even.
- Pour in the water along with the yeast and knead it carefully.
- Gradually add 2 tablespoons of oil, one at a time.
- Knead it with your hands or in a stand mixer at medium speed; don’t worry if the dough doesn’t come together, it will after you pour in some more water.
- Pour in the water until it’s a soft and almost sticky mixture.
- Knead it a couple of minutes until it becomes stretchy; the dough should release easily from the side of the bowl and twist around the hook; just don’t knead it too long.
- Pour it onto a floured surface and sprinkle the dough and your hands with all-purpose flour; shape the dough into a rectangle and then fold the two sides into the center and then fold it again laterally.
- When a smooth dough has formed, make a ball with floured hands and place it in the oiled bowl.
- Cover the bowl with plastic wrap and let it rise until the dough has tripled in volume.
- In the meantime, halve the tomatoes and dress them with salt, oil, and oregano; set them aside; a little liquid will be released.
- Put the dough into an oiled round 10-inch (26-28cm) pan; flatten it with the tips of your well-oiled fingers.
- Place the tomatoes and black olives spaced evenly on the surface and press them into the dough. Pour a little tomato liquid for a more flavorful taste.
- Generously season it with extra virgin olive oil, dry oregano, and coarse salt.
- Let the flatbread rise for one hour or until it has doubled in volume; the tomatoes and olives will have sunk into the dough.
- Pre-heat the static oven to 400°F (200°C) and bake for about 25 minutes: first place the tray onto the lower rack for 10 minutes; then move it to the middle for the remaining 15 minutes.
- Check for doneness: the edge should be crunchy- take it out of the oven and let cool down a bit before serving. This scrumptious flatbread is ready to be eaten either hot or cold.
Nutrition Information
Show Details
Calories
141kcal
(7%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Sodium
2488mg
(104%)
Potassium
229mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
242IU
(5%)
Vitamin C
14mg
(16%)
Calcium
18mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 2488mg | 104% |
| Potassium | 229mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 14mg | 16% |
| Calcium | 18mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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