Focaccia with onions, sun-dried tomatoes and olives

10 servings

240 minutes

Фокачча с луком, вялеными томатами и оливками — это ароматный и воздушный хлеб родом из солнечной Италии. Исторически она была простой крестьянской лепешкой, но со временем превратилась в кулинарный шедевр, который сопровождает многие блюда. Хрустящая корочка, пропитанная оливковым маслом, мягкий, пористый мякиш и насыщенный вкус начинки делают ее идеальной как самостоятельное угощение или дополнение к изысканным сырам и винным дегустациям. Лук придает сладковатую карамелизированную нотку, вяленые томаты — насыщенность и легкую кислинку, а оливки — пикантность. Такая фокачча станет украшением любого стола и подарит атмосферу настоящего итальянского ужина.

Energy value per serving

• Calories: 272.3
• Proteins: 5g
• Fats: 10.6g
• Carbohydrates: 39.8g

Ingredients

• Wheat flour: 530 g
• Water: 450 ml
• Salt: 10 g
• Olive oil: 100 ml
• Dry yeast: 3 g
• Sun-dried tomatoes: to taste
• Red onion: to taste
• Olive: to taste
• Parsley: to taste
• Rosemary: to taste

Cooking steps

1. For pulish, mix 50 ml of room temperature water with 50 grams of flour and yeast. Leave it in a warm place for an hour, then refrigerate overnight.

   Required ingredients:

   • Water: 450 ml
   • Wheat flour: 530 g
   • Dry yeast: 3 g

2. Combine the remaining flour, poolish, salt, and water. It's better to start with 50 grams less water, as different flours have different absorbencies. Knead the dough and add water if necessary.

   Required ingredients:

   • Wheat flour: 530 g
   • Water: 450 ml
   • Salt: 10 g

3. When the dough starts to come off your hands, add 10 ml of olive oil and knead the dough again. Leave it at room temperature.

   Required ingredients:

   • Olive oil: 100 ml

4. To make the dough airy, it needs to be kneaded periodically. This should be done every half hour, a total of 4 times.

5. While the dough rises, prepare the vegetables. Slice the onion and olives into rings. Cut the sun-dried tomatoes if they are too large.

   Required ingredients:

   • Red onion:  to taste
   • Olive:  to taste
   • Sun-dried tomatoes:  to taste

6. When the dough has fully risen, it should be placed in a baking pan generously greased with olive oil. Spread it evenly without overdoing it, cover with a towel or the same pan, and leave for 2 hours at room temperature.

   Required ingredients:

   • Olive oil: 100 ml

7. Make indentations all over the surface of the focaccia with wet hands.

8. Decorate the focaccia with sun-dried tomatoes, olives, onions, and parsley sprigs. Drizzle with olive oil.

   Required ingredients:

   • Sun-dried tomatoes:  to taste
   • Olive:  to taste
   • Red onion:  to taste
   • Parsley:  to taste
   • Rosemary:  to taste

9. Send the focaccia to a convection oven preheated to 235 degrees with steam mode. After 5 minutes, turn off the steam and bake for another 30 minutes.