The focaccia with cherry tomatoes and sesame seeds is a savory leavened bread I made for today’s lunch.
Last night after dinner, I prepared the dough, let it rise overnight, and this morning I topped and baked it.
I used some leftover spelt flour and some yellow cherry tomatoes I bought yesterday.
I usually don’t use spelt flour much and wanted to try it in this focaccia, and to be honest, I really liked it.
And spelt flour has a lot of fiber, a good amount of carbohydrates, proteins, minerals, and B vitamins.
It’s low glycemic index and therefore suitable for diabetics.
It’s a focaccia that can be enjoyed at any time of day: for lunch or dinner.
It’s also light because the presence of sourdough makes it more digestible.
I recommend it, and if you don’t have or can’t find yellow cherry tomatoes, you can use red ones.
To make it tastier, I sprinkled the surface with sesame seeds.
So if you have all the ingredients available, prepare it, and you won’t regret it 😉
P.S.: Other similar recipes I recommend are:
- Difficulty: Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 10.25-inch diameter baking pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 522.67 (Kcal)
- Carbohydrates 93.64 (g) of which sugars 0.79 (g)
- Proteins 21.30 (g)
- Fat 7.47 (g) of which saturated 0.74 (g)of which unsaturated 0.37 (g)
- Fibers 8.13 (g)
- Sodium 615.03 (mg)
Indicative values for a portion of 7 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the focaccia with cherry tomatoes and sesame seeds
- 3 1/4 cups spelt flour
- 3/4 cup Manitoba flour
- 3/4 cup sourdough starter (or 0.28 oz of fresh yeast or 0.11 oz of dry yeast)
- 1 1/8 cups water
- 1 tsp salt
- 2 tbsps extra virgin olive oil
- 2 tbsps water
- 13 yellow cherry tomatoes
- to taste oregano
- to taste sesame seeds
Tools
- 1 Small pot
- 1 Bowl
- 1 Small bowl
- 1 Spoon
- 1 Baking pan
Steps for the focaccia with cherry tomatoes and sesame seeds
Prepare the dough:
On the table, pour the spelt flour, Manitoba flour, and sourdough starter.
In a small pot, pour the water in which salt and oil have been dissolved.
Stir the mixture with a spoon, turn on the heat, and after a few seconds, turn it off.
It should be lukewarm.
Pour the liquid mixture over the flours and sourdough starter.
Work the mixture with your hands to form a firm and elastic ball.
Place it in a covered bowl and let it rise in a warm place until it doubles in size.
Prepare the emulsion:
In a small bowl, pour 2 tablespoons of water with 2 tablespoons of oil and set aside.
Take a baking pan, line it with parchment paper, spread the dough ball with your hands, add the prepared emulsion and spread it well over the entire dough with the spoon.
Prepare the topping:
Place the yellow cherry tomatoes and sprinkle with oregano and sesame seeds to taste.
Preheat the oven to 392°F in static mode and bake the focaccia for about 30 minutes.
Serve immediately.
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