Twisted focaccia with cherry tomatoes and olives
Antonella Audino
Time of realization: 3 hours
Degree of difficulty (1 to 5): 2
Die by 33
Ingredients
500 g 0 flour
270 g water
15 g potato flakes (those for mashed potatoes)
10 g fresh brewer's yeast
1 tsp malt syrup
20 + 20 + 10 water, oil and salt emulsion
seasoning
to taste extra virgin olive oil
about 10 cherry tomatoes
about 6 olives
Origan
basil
Method
With Thermomix
Put the water, yeast and malt in the jug for 40 sec. Speed 2. Insert the sifted potato flakes with the flour from the vel hole. ear for 1 minute. The dough will be all large crumbs, add the emulsion of water, oil and salt while mod. ear 6 minutes. The dough should be very soft, but not sticky.
With Planetaria
Add the water with the malt and the yeast mixing with the leaf, after a couple of minutes add the sifted flour with flakes. After a few more minutes, add the emulsion of water, oil and salt and continue until stringing.
In both cases raccept and place in a bowl, tucking it from underneath with the tarot, seal with plastic wrap and leave to rise with a light on until doubled in winter or at RT in summer.
After about 90 minutes, turn the dough over on a pastry board without flour, otherwise the dough will not be able to roll it out. We have to roll the dough a lot on the pastry board, stretching it from time to time, pulling gently until it forms a snake with a diameter of about 2 cm and 1,50 m long. Put a lot of oil in a pan and roll up in a spiral without touching the ends because they will join together as they grow. Cover with cling film and proceed to the second leavening. Cut the cherry tomatoes lengthwise and season them with oil, salt, oregano. When the focaccia is well leavened, sprinkle with the tomato sauce without watering the focaccia.
Arrange the tomatoes and olives as in the photo, give a generous swirl of oil and sprinkle with oregano salt again and arrange basil leaves.
Bake at 190 ° C static oven for about 40 minutes, you will see how soft and good it is.
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