cherry tomatoes

Whole wheat spelt and cherry tomatoes focaccia!!!


For the Italian version click here!!!
In the last few months I'm reducing the quantity of carbs and whenever I can I try to use wholemeal flour instead of white flour and organic flour. The time is passing by and we have to take care of our body and health as much as possible. Is not always easy but I'm trying my best. And this focaccia bread is amazing...I used some organic wholemeal flour, whole wheat spelt flour and organic strong white flour...I'm really happy with the result, what do you think?

  • 30g whole meal flour
  • 100g whole wheat spelt flour
  • 70g strong flour
  • 140g water
  • 10g dehydrated sour dough
  • 4g dehydrated malt
  • 1 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • Cherry tomatoes
  • Coarse salt
Place all the ingredients in the kneading machine bowl  and mix increasing the speed gradually until you have a smooth dough that has left the sides of the bowl clean and is all around the dough hook. Transfer dough into a lightly oiled bowl and let rest until tripled in size. It took me around 5 hours.After this time transfer raised dough into a well oiled baking tray, stretch dough with oiled hand and spread it all over the tray. Be careful no to break all the fermentation bubbles. Place the halved cherry tomatoes in the focaccia, sprinkle with the coarse salt , brush some olive oil and let rise for 30 minutes. Pre-heat oven at the maximum temperature 220/230ºC then bake the focaccia at 200ºC for 20 minutes or until golden brown. 

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