Focaccia with sun-dried tomatoes, olives and rosemary
Focaccia with sun-dried tomatoes, olives and rosemary is a delicious dish with Mediterranean flavours, well suited to any occasion. Made with Maestro Oro organic pizza flour, the focaccia guarantees high digestibility and authentic flavour.
Maestro Oro organic pizza flour is made from selected wheat, sustainably grown and stone milled to maintain the taste and digestibility of the product.
Dried tomatoes in oil give the dish an original touch and make the recipe even tastier.
The rise time of the dough, using the active dehydrated 'criscente' sourdough starter. is about 6 hours.
Rosemary adds an intense aroma to the preparation and is rich in health-promoting properties.
The olives can be used whole, chopped or crushed and distributed evenly over the surface of the focaccia. Black ones are the most common in focaccia, but green ones can also be used according to preference. They can be served as a topping or can be incorporated directly into the dough to give a more intense flavour and slightly moist texture to the focaccia and are also an excellent source of healthy fats and antioxidants.
Ingredients
Here are all the ingredients:
- 500 g 'Maestro ORO' Organic Flour for Pizza
- 350 ml of lukewarm water
- 7 g of "Criscente" Dehydrated Active Mother Yeast
- 1 teaspoon coarse-grained Cervia sweet salt in a jute bag
- 80 g pitted black olives
- 2 tablespoons of oil Organic extra virgin olive oil, single variety Coratina cultivar
- 5 dried cherry tomatoes in oil
- 1 sprig of fresh rosemary or rosemary powder
Procedure
It only takes a few simple steps to make this tasty recipe:
- In a large bowl, mix the 'Maestro ORO' Organic Flour for Pizza, the salt and a pinch of sugar.
- In another bowl, dissolve the brewer's yeast in lukewarm water and add the extra virgin olive oil.
- Pour the liquid mixture into the bowl with the flour and knead with your hands until a soft, homogeneous dough is obtained.
- Leave the dough to rest for about an hour, covered with a damp cloth, away from the cold.
- In the meantime, prepare the olives by pitting them and cutting them in half and the dried tomatoes in oil into small pieces.
- When the dough has doubled in volume, roll it out onto the baking tray, making dimples with your fingers.
- Spread the olives, dried cherry tomatoes in oil and fresh rosemary leaves (or rosemary powder) over the dimples.
- Leave the focaccia to rise for another 30 minutes.
- Bake the focaccia in a preheated oven at 220°C for about 20-25 minutes, until golden brown on the surface.
