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Focaccia with tomato, onion & olive

pieces of focaccia served with eggs, tomato sauce and cheese

In the winter, I like to do rustic bread with fermentation of mass undertaken in a low temperature. In addition to improving the texture, my house that stays cool, it gives me a reason to do so practical.

Well, this focaccia dough requires increasing three times in a cool place. Although from the beginning to the final two days, in fact, most of the time is to leave the rest, and does not give me more work than others recipes;)

if you add more ingredients added to the pasta, need a little more time to increase

Tomato Focaccia recipe (dried) Onion & Olive (pate)
(for two trays of 30 x 23 cm, or 16 porcionses)

• 200 g of flour strength
170 ml of water
• 5 g fresh yeast 820 +
• 100 g flour 20 g force
fresh yeast 2 teaspoons salt
• 20 ml of extra virgin olive oil
• aaceite 30ml corn or sunflower
• 430 ml of water, warm
• the flavors added 10 pieces of dried tomato, 3 tablespoons black olive pate, 1 / 4 onion and 2 teaspoons dried oregano.

Steps:

1. Introduce 200 g of flour, 170 ml of water and 5 g of yeast (be undone) in a bowl, mix all well. Cover it with plastic wrap, let stand for several hours in cool place (or lower refrigerator) until it grows three times its volume. Enter
2. First Mix, 820 g of flour, 20 g of yeast (be undone) 430 ml of water, salt and the oils in a large bowl, with the help of a wooden spoon, mix all a few minutes. Then, place 100 g of flour next to the table, aspejar the table and your hands with the flour, knead the dough until it is homogeneous. One note, the dough should be moist. Let stand for a few hours again in a cool place.
3. Soak dried tomatoes until they are soft, chop and onion also. Incorporate them, black olive pate and dried oregano to the dough, knead a little. Let stand in refrigerator overnight.
4. The next day, divide the dough in two equal portions (or some portions meet your trays). No amsarlas. Oiled trays, placed in the center of mass and stretch flattened, oiled hands. Covering them with a clean, let them rest in a warm place until puffy well.
5. Bake in the oven, preheated to 190C for 25 minutes.

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