June 17, 2012

24/52 Focaccia with Tomatoes and Rosemary

Time for some savory baking again. And summer baking.
Savory summer baking, so to say.

Sounds like Focaccia to me.
Serve with a salad and you have an excellent summer lunch or dinner. 
Or just eat it as a snack whenever you feel like it.

Focaccia with Tomatoes and Rosemary
Adapted from here

450 g (3.6 cups) flour
450 g (1.9 cup) water, lukewarm
2 teaspoons salt
pinch of sugar
42 g (1.5 oz) yeast, compressed
8-10 green olives, pitted and in slices

10 cherry tomatoes
coarse sea salt

  • Dissolve yeast in lukewarm water. Mix all dough ingredients until smooth. Cover and let rise in fridge for 4-5 hours. Put dough into deep pan, cover again and let rise at room temperature for another 40-50 minutes.
  • Cut tomatoes in halves and spread evenly onto dough. Sprinkle with rosemary and sea salt.
  • Bake in preheated oven at 200°C (390°F) for 25 minutes. Let cool for about 20 minutes before cutting.
My modifications:
The original recipe used dry yeast, but I prefer the compressed yeast.
I also added olives because I like them in a Focaccia.
In the original recipe, 4 tablespoons of olive oil are drizzled over the dough before adding the tomatoes. For the sake of saving some calories, I omitted the oil completely. Traditionally, olive oil should be used though...

The taste:
5-10 more minutes in the oven and it would have been perfect! But except for being a bit underbaked, I loved it!

What's your favorite food for a light summer lunch or dinner?

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