Focaccia with Tomatoes

A genuine symbol of the Italian art of baking
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MASTERY Level
55 min
700 Views
 
MASTERY Level
0 People
55 min
INGREDIENTS for 0 people

For pasta

500 g Italian “00” flour or all-purpose flour

25 g fresh yeast

250 ml milk

10 ml extra virgin olive oil

10 g salt

 

 

For the dressing

2 onion

4 salted anchovy

300 g canned tomato

20 black olive

4 Cloves of garlic

6 Leaves of basil

oregano

extra virgin olive oil

salt

Preparation

Prepare the dough with the flour, yeast, milk, a tablespoon of oil and salt, leaving it to rise for at least 2 hours, covered with a dish towel.

Meanwhile, brown in the oil the onion, chopped, then add the anchovies desalinated and broken up, the peeled, seeded tomatoes drained of their juice and roughly chopped, the basil torn into small pieces and salt to taste.

Cook for about 15 minutes. Spread out the dough, in an oiled oven pan, 1.2 inches high.
Add on top the olives pitted and cut in half, the whole cloves of garlic with their skin, the pre-prepared sauce and the oregano.

Bake, over medium heat at 350°F for about 30 minutes.
Serve hot.

Chef’s Tips

The quantities to prepare the dough here indicated could slightly vary according to type of flour you will use.
So keep some extra flour and water aside, in order to add them to the dough when necessary to gain the right consistency, which is a smooth and elastic dough, easy to clean off the hands and the working table.

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