GRANA ET VINA
1 kg unbleached all-purpose flour
500 g. water ¾ Tbsp. dry yeast (not quick rising)
½ tsp. malt or honey or sugar
1 Tbsp. sea salt (in the dough plus extra salt to sprinkle over the focaccia)
1 Tbsp. Olive oil (in the dough plus another Tbsp. or so to be drizzled over each focaccia)
200 g. cherry tomatoes (halved and then marinated in olive oil and salt)
100 g. green or black calamata olives
Pinch of Oregano
Bake for 30-40 min at 400° F
(Makes 2 large focaccias)
In one cup of warm water add ½ tsp of either malt/honey/sugar and ¾ Tbsp. of yeast.
Set aside for 15 minutes (it should start foaming)
Mix the yeast mixture with the remainder of the (warm) water.
Sift all of the flour and salt into the water little by little, while stirring counter clockwise
Slowly add oil and continue to work the dough. (This process can be done either by hand or with a KitchenAid mixer.)
Transfer the dough into a container/bowl cover and let rise for a minimum of 3 hours.
Flour the work surface and place the risen dough on the floured surface.
Proceed to dust it in flour and then divide into two parts.
Form the focaccia by hand and add toppings. Drizzle with olive oil and sprinkle sea salt over.
Place on a (floured for a lighter focaccia or oiled for a crunchier richer focaccia) baking tray and bake at 400° F for 30-40 minutes.
The traditional focaccia from Apulia is topped with halved cherry/grape tomatoes, olives (green and/or black) and oregano. Other variations are with sliced onions and sage or thinly sliced potatoes with rosemary… or anything else your heart desires!!
MORE TO COME...