FOCACCIA with Organic Semi-dried Tomatoes

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FOCACCIA with Organic Semi-dried Tomatoes
Piatto Vegan
Prep Time 15 minutes
Cook Time 15/20 minutes
Passive Time 30 minutes
Servings
4 people
Ingredients
  • 180 gr multigrain flour
  • 150 gr chickpea flour
  • 10 gr extra virgin olive oil
  • 5 gr active dry brewer’s yeast
  • 150 gr of water
  • 4 gr pink sea salt
  • Fresh rosemary to taste
  • 1 jar ORGANIC SEMI-DRIED TOMATOES
Piatto Vegan
Prep Time 15 minutes
Cook Time 15/20 minutes
Passive Time 30 minutes
Servings
4 people
Ingredients
  • 180 gr multigrain flour
  • 150 gr chickpea flour
  • 10 gr extra virgin olive oil
  • 5 gr active dry brewer’s yeast
  • 150 gr of water
  • 4 gr pink sea salt
  • Fresh rosemary to taste
  • 1 jar ORGANIC SEMI-DRIED TOMATOES
Instructions
  1. Combine the two sifted flours and the yeast in a bowl, mixing everything. Add the water and knead once
  2. Complete the dough with oil and salt and knead everything until you get a smooth and homogeneous ball
  3. Cover the ball of dough with a dump towel and let it rest overnight out of the refrigerator
  4. Cover the tray with baking paper basting the sides with extra virgin olive oil
  5. Take the dough and roll it out manually by squeezing and opening it, until it completely covers the circular tray of 25 cm diameter
  6. Cover everything again with the towel and let it rest for another half hour
  7. After 30 minutes, take the focaccia back, pierce it with a fork, baste it lightly with extra virgin olive oil and create small dimples where you will then place the ORGANIC SEMI-DRIED TOMATOES
  8. Finish by adding a handful of rosemary and a sprinkling of coarse salt
  9. Bake in a preheated static oven at 250 ° degrees for about 15 minutes, monitoring the cooking and, at the end, bake it for another 4/5 minutes at 180 ° degrees, always paying attention. ENJOY YOUR MEAL!!
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