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Semi-wholemeal focaccia with cherry tomatoes and garlic

ingredients

servings

16

Type 2 wheat flour

250 oz

Wholewheat durum semolina

250 oz

Potatoes

1 unit

Dried sourdough starter

7 oz

Natural mineral water

320 oz

Extra virgin olive oil

50 fl oz

Extra virgin olive oil

2 spoons

Salt

1 teaspoon

Cherry tomatoes

200 oz

Garlic

2 wedges

Oregano

to taste

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Semi-wholemeal focaccia with cherry tomatoes and garlic

Semi-wholemeal focaccia with cherry tomatoes and garlic

vegan with gluten

ready in

12 hours 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Semi-wholemeal focaccia with cherry tomatoes and garlic

The semi-wholesome Focaccia with cherry tomatoes and garlic is a dish rich in flavor and rustic good to accompany the more substantial lunches.

Semi-wholemeal focaccia with cherry tomatoes and garlic step 1

step 1

In a large bowl, combine the flours and add the boiled and crushed potato. Mix with your hands to remove any lumps.

Semi-wholemeal focaccia with cherry tomatoes and garlic step 2

step 2

Separately, dissolve the yeast in the water, then add it to the flour. Knead directly in the bowl and add oil and salt.

Semi-wholemeal focaccia with cherry tomatoes and garlic step 3

step 3

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).

Semi-wholemeal focaccia with cherry tomatoes and garlic step 4

step 4

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.

Semi-wholemeal focaccia with cherry tomatoes and garlic step 5

step 5

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.

Semi-wholemeal focaccia with cherry tomatoes and garlic step 6

step 6

Spread the halved cherry tomatoes and the sliced garlic cloves on the buns, sinking them into the dough. Complete with oregano.

Semi-wholemeal focaccia with cherry tomatoes and garlic step 7

step 7

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.

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