Translate - Translate to:

Focaccia cherry tomatoes and oregano

 Focaccia cherry tomatoes and oregano

After pizza, my other big passion is focaccia.
I prepare them of every kind and with every seasoning, from the simplest to the stuffed ones.

This time I wanted a simple but tasty focaccia: the one with tomatoes and oregano.

It is not a focaccia of those high and soft, so a typical pizza dough is good, for example my habitual or also the universal one, which I also use often.
The important thing is that the dough, after the first leavening, is spread in the pan just a little oil and left to rise again.

For the rest, as for all the buns, place the sauce and go!

Ingredients, for a 24 cm diameter pan:

Pizza dough

g.

350

extra virgin olive oil

q.s.

salt

q.s.

rosemary

sprig

1

Cherry tomatoes

g.

200

Preparation:

Google ads

First you begin to relax the leavened dough in a baking pan thinly veiled oil and let it rise again, sheltered and warm place, for a good half hour.
Wash the tomatoes, cut them in half and free them from seeds and water.
Place them in a baking dish sull'impasto leavened with the skin below; press them slightly to make them penetrate and attach to the surface.

Salt the inside of the tomatoes and partially the focaccia, sprinkle generously with oregano and season with a little oil.

Let stand covered again for thirty minutes then soak the pads of your fingers and press the surface of the cake to create the typical dimples.

Bake in preheated conventional oven at 250 10 ° '.
The focaccia is ready: before cutting it into segments and starting to bite it, let it cool a few minutes.

Buon appetito!

ADVICES AND NOTES:

Google ads

add comment

Print Friendly, PDF & Email

Do you like this website?

Here you can help improve it