Focaccia with Cherry Tomatoes and Peppers
1 cup wheat flour
1 cup white flour
½ cup flour to knead
1 package dry yeast (7 grams)
1 ½ tsp salt
2 tsp sugar
300 g hot water (40-50 º C)
1 tsp chopped fresh or dried sage
10 cherry tomatoes
1 big pepper
2 cloves garlic
small bunch fresh oregano
half cup olive oil
Parmesan cheese for sprinkling
Dissolve the yeast in a small bowl with 50 ml of hot water and sugar. Leave it for about 5 minutes to rise.
In a large bowl combine the flour with тхе salt and sage. Make a well in the middle and pour the dissolved yeast. Stir with one hand and gradually pour the hot water with the other. Mix well and add 3 tablespoons olive oil. Sprinkle some flour on the working desk and begin to knead. If the dough is not thick enough add a little bit of flour. Knead about 5 minutes, occasionally oil your hands with olive oil. Return the dough in the bowl and cover with plastic foil. Leave it to rise for 30-40 minutes, until doubled in volume.
Cover a rectangular baking tray (20x40cm) with baking paper. Sprinkle with cornmeal or spread with olive oil.
Remove the risen dough. Knead it briefly with a little olive oil. Form a rectangle, by stretching it with your hands or roll with rolling pin. Transfer it to the Baking try and let rest for about 30 minutes
Turn oven to 200 degrees and place the rack in lowest position.
Meanwhile peel and chopped the garlic. Wash cherry tomatoes and peppers. Dry them thoroughly and cut into thin slices.
Brush the dough with olive oil. Make small deep holes with your finger. Sprinkle with garlic and evenly arrange chopped peppers and cherry. Sprinkle with chopped oregano and parmesan cheese. Bake 35-40 minutes until edges get brown.
If something is left, use it cold to prepare sandwiches with grilled meat and arugula.
vegetables » tomatoes
vegetables » peppers
flours » all purpose
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