Olive, Rosemary and Tomato Focaccia - Gordon Ramsay
Focaccia with tomatoes
You will need
- - 3 tbsp. flour;
- - 5 g of salt;
- - 1 bag of yeast (dry);
- - 300 ml of tepid water;
- - 4 tbsp. l olive oil;
- - 50 g of dried tomatoes;
- - 100 g olives;
- - ½ tsp sea salt;
- - sprigs of thyme.
Pour the flour into a large bowl, add salt and yeast to it and mix. In the deepening made in the center of the mixture pour water and 3 tbsp. l oil (olive) and stir the liquid with your fingers. From the sides gradually stir the flour and knead the soft, soft dough.
Put the dough on a floured board, knead the elastic smooth dough and give it a ball shape. Transfer the dough to a bowl greased with vegetable oil and remove it for 45 minutes to a warm place without drafts, so that the initial volume is doubled.
Remove the cooled dough from the bowl, knock out and mix into it olives and tomatoes, pre-cut into small pieces. Spread the dough as squarely as possible in a square or rectangular silicone mold, cover with a sheet of oiled film and put into warm for 1 hour.place (also without drafts).
Pressing fingers into the dough, leave deep grooves on all surfaces of the dough. Smear all the dough with the remaining olive oil, sprinkle with sea salt (preferably, in the form of flakes) and bake the product at 220 degrees for 15-20 minutes. Put the finished focaccia on the board, sprinkle with thyme sprigs, cut into portions and serve warm to the table.
Video: Focaccia Bread Recipe with Cherry Tomatoes and Aromatic Herbs
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