When we speak about Italian food there are few things that come to our mind straigt away. We think of pasta, pizza, mozarella and last but not least genovese focaccia. If you haven’t tried this soft bread yet don’t forget to do it next time while on holiday in Liguria. It is a must. Same thing with pesto: you need to try it where it was born to know how it should be. My favorite is focaccia with cherry tomatoes, rosemary and fresh oregano but I also like the one with olives.
Ingredients:
- 450g manitoba flour
- 240ml water
- 1 1/2ts sugar
- 35g dry wild yeast
- fresh rosemary
- fresh oregano
- 4tbs olive oil (evo) + extra oil to drizzle on top
- 300g cherry tomatoes
- pink Himalayan salt with herbs – to taste
Instructions:
- Preheat the oven to 190°
- Prepare the dough. I used my bread making machine to prepare the dough as she is better than me to do it
. I put the ingredients in this order: water, oil, salt, sugar, flour, yeast, chopped rosemary and she did the rest in 1h 25′ 
In case you do not want to use your bread maker to help you with the dough you can prepare it this way: dissolve sugar and yeast in warm water in a small bowl. Put half of the flour in a large bowl, dig a hole in the middle, add the yeast mixture with 1tbs of oil and the water. Mix well and let it rise 20-30′. Add the remaining flour, oil and salt, knead well until you get an homogenous dough and let it rise until doubled volume - Place the dough on a greased baking tray , press it slowly with your fingertips , drizzle with oil and let it rise again for 30′
- Meanwhile wash the tomatoes, cut them halfwise, remove the seeds
- When the dough has risen add the tomatoes and gently push them against the dough, season with salt , add oregano leaves, drizzle with oil and let it rise again 30′
- Bake in the heated oven for 30-40′
- You cannot imagine the smell in your kitchen, all those flavors combined with the smell of fresh baked bread
- The focaccia is crispy and flavored but soft
Enjoy!
Mmm! Exact asta a fost primul lucru la care m-am gandit cand am vazut pozele, la ce miros minunat trebuie sa umple bucataria! Arata fantastic ♥
As fi vrut sa pot descrie mirosul acela minunata dar cuvintele nu mi-ar fi fost de ajuns. Spe ca pozele au reusit sa spuna macar un pic cam cum era focaccia asta ;). Multumesc de vizita, Monica. <3
Arată minunat, Diana! Nu am mai mâncat de ceva timp.
Nici eu nu mancasem de ceva vreme, Alina. Noroc cu provocarea
Pozele sunt exceptionale ca intotdeauna!
Multumesc draga tiza ;).
This looks so bright, beautiful and moreish!
Thank you Angie and thanks for passing by
Numai o întrebare am și eu, cum poți sa te abții sa nu termini toată pâinea dintr-un foc
Trebuie sa recunosc ca e greu, dar, stii, “I have a conscience” si ma gandesc la cantar
Hello ! niciodata nu mi-a reusit o focaccia pufoasa , desi sunt maritata cu un italian mereu m-am facut de rusine. Spune-mi si mie unde gasesc aceste ingrediente si spune-mi si mie te rog ce este aceea ,, faina alba manitoba” .Merci
Hello, Raluca. Ingredientele sunt dintre cele mai simple si daca locuiesti in Italia nu ar trebui sa ai probleme in a le gasi. Ce anume ti-ar putea crea probleme? Am folosit drojdie naturala uscata ( lievito madre secco) care se gaseste mai nou in magazine. Faina manitoba este o faina de grau tanar, cu un continut mai mare de gluten, indicata la preparatele de panificatie. Aluatul cu manitoba este mai elastic si mai usor de manevrat. Atat faina cat si drojdia le gasesti la Esselunga. Sare poti folosi de care vrei (sare marina.)Daca mai ai neclaritati, sunt aici. Te pup si spor la framantat
Buna! Eu locuiesc in Romania si nu am vazut in magazine, faina manitoba. Daca folosesc faina obisnuita, nu o sa-mi iasa bine foccacia?
Multumesc anticipat, pentru raspuns.
Buna,Luminita
Faina manitoba este o faina foarte bogata in gluten. Incearca sa cauti o faina cu o cantitate mai mare de proteine si o poti inlocui. Spor la treaba.