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Drive away with green broad beans and ricotta
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Semi-wholemeal focaccia with cherry tomatoes and garlic
Semi-wholemeal focaccia with cherry tomatoes and garlic
ready in
12 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
The semi-wholesome Focaccia with cherry tomatoes and garlic is a dish rich in flavor and rustic good to accompany the more substantial lunches.
In a large bowl, combine the flours and add the boiled and crushed potato. Mix with your hands to remove any lumps.
Separately, dissolve the yeast in the water, then add it to the flour. Knead directly in the bowl and add oil and salt.
Continue to knead the ingredients in order to obtain a homogeneous and elastic, but still soft, mixture. Cover the dough with kitchen film and let it rest in the refrigerator for about 6 8 hours (or for the whole night).
Recover the dough and divide it into two parts. Put each half in a baking pan lined with parchment paper and let them rest covered by a cloth at room temperature for about 3 hours.
Sprinkle the surface of the buns with 1 tablespoon of olive oil, then gently crush them with the palm of your hand so as not to ruin the leavening.
Spread the halved cherry tomatoes and the sliced garlic cloves on the buns, sinking them into the dough. Complete with oregano.
Leave the buns to rest for another 30 minutes, then cook them in a preheated oven at 220 ° C for 35 minutes or until the surface is browned.