FOCACCIA WITH CHERRY TOMATOES, OREGANO AND EXTRA VIRGIN OLIVE OIL

Focaccia with oregano and cherry tomatoes is very popular here in the south. This simple focaccia is made with an extra virgin olive oil dough, enriched with cherry tomatoes and oregano. Because of its simplicity, it is one of the most sought-after preparations.

FOR THE PASTING.

• Flour “00” 300g

• Manitoba flour 200g

• Water 300g

• Salt 20g

• Brewer’s yeast 5g

• Contedoro Extra Virgin Olive Oil

TO CONDITION.

• Cherry tomatoes 500g

• Extra Virgin Olive Oil 40g

• Oregano 3g

• Coarse salt 3g

PROCEDURE

Let’s start preparing the basic dough. Sift the flours into the bowl of a planetary mixer. Add the dehydrated yeast and run the planetary mixer. Let the flours mix with the yeast. At this point add 3/4 of 300g water, pouring it in a little at a time. Then add the remaining water and salt. When the dough has absorbed all the water add thenew oil flush in little by little so that the dough can absorb it a little at a time. Let the mixture knead in the planetary mixer for about 15 minutes, then place it on a counter with a dusting of flour. Work the dough by making folds, taking the ends and folding them inside. After that, let the dough rise (for about 2 hours) in an oiled bowl covered with plastic wrap. Meanwhile, prepare the topping. Cut the cherry tomatoes in half, squeeze them to lose all the seeds, and crumble the oregano. After two hours of rising, oil a baking pan and pour in the dough. Roll it out gently with your hands. Once the surface of the baking pan is covered, season with the cherry tomatoes, extra virgin olive oil and coarse salt. Last, give it a sprinkling of oregano and let it rise for another 30 minutes. Then we bake the focaccia in a 190° oven for 45 minutes. TIPS. Serve focaccia with chopped cherry tomatoes, even for a snack among friends or make it for a snack! You can store the focaccia by freezing it before baking (without toppings). When thawed, season it, let it rise and bake it.

Posted by:

Alfio Lo Conte

---

Tecnico ed esperto degli oli extravergini di oliva, iscritto nell’Elenco Nazionale sezione Campania. Maestro di frantoio con diploma, conseguito presso International Extravirgin Agency.

Read more articles by: Alfio Lo Conte