Tuesday, August 25, 2015
FOCACCIA WITH TOMATO AND OLIVES
500 g strong flour for bread
1 yeast for bread ( 7 g )
2 tablespoons olive oil
1 teaspoon salt
about 250 ml water
olive oil, for drizzling
few black olives
few Cherry tomatoes
Put the sifted flour in a large bowl.
Add salt and mix well.
Added on yeast with 2 tablespoons of sugar, oil and water.
The amount of water depends much flour.
Begins to knead until you have obtained a compact elastic mass.
Leave it to levitate in a dry place without corintes air for 2 hours.
Divide the dough into 2 equal parts
Flatten each portion on a baking tray, (about 1 1/2 cm thickness) pushing the corners and put another half hour to levitate.
Drizzle the bread with oil, put the cherry tomatoes cut in half, and black olives also cut in half ,and sprinkle with oregano.
Put them in the oven for about 20 minutes at 180 .
Depend of oven.