Focaccia

focaccia · from Liguria · Primi & Pasta

Ingredients (for 4 people)

• 500 grams wheat flour Type 550 or Italian Tipo 00
• 320 milliliters lukewarm water
• 10 grams fresh yeast or 4 grams dry yeast
• 10 grams of salt
• 1 teaspoon sugar or honey
• 80 milliliters extra virgin olive oil, plus plenty for drizzling
• coarse sea salt
• fresh rosemary needles or other herbs to taste
• optional black olives or cherry tomatoes. Ingredients for 4 servings: 4 thick slices of rustic sourdough bread or ciabatta
• about 300 grams of ripe, aromatic tomatoes, for example San Marzano or beefsteak
• 2 balls of burrata, about 125 grams each
• 2 garlic cloves
• one of them halved
• one finely chopped
• 4 tablespoons extra virgin olive oil, plus more for drizzling
• a few fresh basil leaves
• coarse sea salt
• freshly ground black pepper
• a splash of balsamic vinegar or reduction to taste.

Preparation

1. Dissolve the yeast with the sugar in the lukewarm water and let stand for about 5 minutes until bubbles form.
2. Place the flour in a large bowl, add the yeast water and half of the olive oil, and work with a stand mixer or by hand for about 5 minutes into a soft, elastic dough.
3. Add the salt only toward the end of the kneading time, as it can inhibit the yeast activity.
4. The dough is quite moist and sticky, which is intended.
5. Cover the bowl with a cloth and let rise in a warm place for about 1.5 to 2 hours until it has doubled in volume.
6. Generously grease a deep baking sheet with olive oil.
7. Turn the dough out onto the sheet and gently press it out flat with oiled fingertips, creating the typical dimples.
8. If needed, let the dough relax briefly in between if it pulls back too much.
9. Let rise again, covered, for 30 minutes.
10. Preheat the oven to 220°C with top and bottom heat.
11. Drizzle the surface of the dough with the remaining olive oil and sprinkle with coarse sea salt and the rosemary needles or other herbs.
12. If desired, top with olives or halved cherry tomatoes, pressing them slightly into the dough.
13. Bake the focaccia for about 20 to 25 minutes until golden brown and crisp.
14. Let cool briefly on a wire rack before cutting.
15. It tastes best slightly warm, but can also be enjoyed cold as a snack or side dish.
16. BURRATA BRUSCHETTA WITH TOMATOES Preparation: Cut the tomatoes into small cubes, removing the watery seeds so the mixture does not become too liquid.
17. Place the tomato cubes in a bowl and mix with the finely chopped garlic, 2 tablespoons of olive oil, salt and pepper.
18. Let stand at room temperature for about 15 minutes so the flavors can develop.
19. Toast the bread slices on a grill, in a grill pan, or in the oven at 200°C on both sides until golden brown and crisp.
20. While still warm, rub the bread slices vigorously with the halved garlic clove so the bread picks up the garlic flavor.
21. Then drizzle with the remaining olive oil.
22. Spread the marinated tomatoes generously over the bread slices.
23. Carefully tear the burrata into pieces and place on top of the tomatoes.
24. Sprinkle with freshly chopped basil, a pinch of coarse salt and some pepper.
25. If desired, drizzle with a few drops of balsamic and serve immediately.
26. The combination of warm, crispy bread, sweet tomatoes and the cold, creamy burrata makes this bruschetta a perfect summer dish.