Prepare this focaccia to impress your friends and family with your baking skills.
A couple of weeks ago I had a dinner party and decided to prepare this focaccia, together with many other recipes I’ll post here. I tried to schedule as many posts as possible since I will travel to Japan for the Christmas holidays. I am probably on the plane while you read this recipe. By the way, if you have any tips to eat vegan in Japan – I’ll be in the Kansai region – drop me a message!
Carbs up! No need to tell you that if you fancy a low carb diet, focaccia is not for you. This recipe is basically carbs with some fat. Here the macros: 72% carbs, 15% fat and 13% proteins.
Using the quantities below, I made two trays of focaccia, and for the nutritional facts I considered 1 slice to be 1/6 of a tray.
|Focaccia – 1 slice|
What you need to prepare the focaccia with cherry tomatoes and peppers
- 500gr of flour (I used white flour – 1$ for 1kg -, but you can go with whole wheat, spelt of kamut flour, for an healthier and crunchier result.)
- 250/300ml of mineral water (avoid tap water because usually it has chlorine and is highly calcareous)
- 2 tsp of yeast (I am still using the pack I bought almost 1 year ago for 4$. Keep it refrigerated to last longer)
- 1 tsp of salt
- 1 tsp of brown sugar (optional. It will help the activation of the yeast)
- 2 tbsp of olive oil (loving the one you see in the picture. It’s 4$ for the bottle)
- Cherry tomatoes (as many as you want. I had 15 so I actually did one tray with tomatoes and one without)
- 2 bell peppers (I choose a green and a yellow one)
- Sea salt, pepper and oregano to taste
How to prepare the focaccia with cherry tomatoes and peppers
- In a large bowl mix water, sugar and yeast. When there will be some bubbles, the yeast will be activated.
- Add the flour and the salt, and roughly mix with a spatula.
- When the ingredients are mixed enough to stick together, transfer it on a clean surface – a large wooden cutting board will work – and start kneading for 15/20 minutes, until the dough is smooth and doesn’t stick anymore. You can dust the surface with some extra flour during the kneading process but do not exceed.
- Transfer the dough back to the large bowl, cover it and let it raise for a couple of hours or until it will double its size.
- Wash the tomatoes, and cut the peppers in slices.
- Knead it again for 5 minutes, and let it raise again.
- If the dough is too big to fit in one baking tray, cut it in two pieces, knead it again.
- Transfer in the tray and start pushing it down with your fingertips. Push down not spreading, until all the dough cover all the tray.
- Add the tomatoes and the peppers, pushing them down the dough.
- Top with a mixture of olive oil and a sprinkle of water. The water will help to keep the focaccia soft during the baking process.
- Sprinkle with sea salt – I like to use large pieces instead of grounded salt -, pepper and oregano.
- Let the focaccia rise for another 45/60 minutes.
- Preheat the oven at 230ºC.
- Bake the focaccia for 10/15 minutes, or until the top start being golden brown.
- Let it cool down for 20 minutes before taking it out from the tray and serve.
This focaccia was the favorite dish at my dinner party. How you like it?