Tuesday 19 November 2013

Rosemary, sundried tomatoe focaccia.

Foccaccia de romer amb tomàquets secs en oli.

(Click here for the catalan version)

The smell of bread, olive oil from my town and tomatoes... These ingredients are the very gastronomical triumvirat of, at least, my mediterranean. If you have ever been to Catalonia, you may have tasted "pa amb tomàquet" which is no more that bread with rubbed tomatoe, sometimes garlic, and seasoned with generous drizzle of olive oil and salt. It is one of our best dishes, and maybe the most well known all over the wolrd. The secret of such a simple dish is to use high quality ingredients, specially with the olive oil. 

Here in Ireland I have all the ingredients for making it, mainly because I brought my town's olive oil here with me, but there are lots of other mediterranean products which are not so popular. This focaccia is the perfect dish when I start feeling melancholic it provides a very mediterranean smell all over our small appartment when it is being baked. 

Simply, this focaccia is one of the most beautiful plates I have ever cooked. It was really, really delicious and tasty, and I enjoy it so much. Moreover, it is quite easy, so no excuses!

Focaccia is a typical italian bread, which used to be topped with herbs and other ingredients. Lately, it has been made as a sweet bread, with raisinis, chocolate or others. It is similiar to pizza, because of it is quite thin bread with a fluffy interior. You can also see formaggio focaccia in the blog, which is Cheese focaccia, here Focaccia de formatge, you can use the google translator to translate this. 

Rosemary, sundried focaccia.

Rosemary, sundried tomatoe focaccia. 

Serves two focaccias

- 500g flour
- 350ml warm water
- 7g dry yeast
- olive oil
- salt
- rosemary
- sundried tomatoe with olive oil

Whisk the flour, and salt. Add the dry yeast. Start pouring the water and a generous drizzle of olive oil, while constantly stirring with a fork. Place the dough to the floured working surface and start kneading for, at least, five minutes until it is soft, flexible and completely homogeneous. Let it raise for at least one hour and half or two hours, in a dry, warm place.

Once raised, knead the douhg twice, just to relearse some of the air. Now, preheat the oven at 200º. Place the dough to the baking sheet or the recipient you have choosen. Flatten the dought to the baking sheet, pushing to the corners. Let it raise for 20 or 30 minutes, while the oven preheats. Before baking, push the dough with your fingers as if you wanted to make some holes but without breaking the dough, drizzle them with olive oil and sprinkle the sundried tomatoes and rosemary. Bake for 20 minutes, ur until golden brown. Enjoy!


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