Recipe from " Cooking with Paola "
Ingredients for 1 medium and 1 small focaccia :
- 500 g of RuggeriShop Complete Preparation for Apulian Bread (Re-milled durum wheat semolina, durum wheat flour, soft wheat flour type "0", low sodium sea salt, brewer's yeast)
- 340 ml of water
- 1 pack of 500g cherry tomatoes
- dried or fresh oregano
- extra virgin olive oil
- salt
Procedure:
Pour 340 ml of warm water into a bowl. Pour the contents of the package and let stand with water and preparation, as they are, for at least 5 minutes.
Knead vigorously by hand for 10 minutes. If the dough sticks, wash and oil your hands. Form two loaves and let them rise for 120-180 minutes in a previously oiled pan in the turned-off oven. Remove the pan and bring the oven to a temperature of 220°C. Oil two round pans well and transfer the dough to the pans, pour a little more oil and press it with your hands until it fills the molds.
Dip the chopped tomatoes into the dough, sprinkle the surface with a pinch of oregano and a pinch of salt. Let the covered focaccias rise for another hour and season them with 200 ml of water and 3 tablespoons of oil. Bake at 220°C for about 30 minutes.
