The colors of the sun in this maison focaccia with yellow cherry tomatoes, flavored with Herbes de Provence and Jerusalem artichoke flowers.
A very simple focaccia, ideal for a summer aperitif with friends, perhaps paired as in this case with FOSÉLIOS – Valdobbiadene Prosecco Superiore D.O.C.G. Millesimato Brut.
The term Fosélios merges the Greek noun Phos, which means “Light”, with the proper name Elios, which designated the “Sun God”. The label is very original: when exposed to a wood lamp the Follador logo and the wine name “light up”. A fresh and pleasantly savory sparkling wine. Grapes: Glera and Chardonnay from clay-limestone soils. Vinification is obtained from cryomacerated grapes following the Gianfranco Follador method. Fermentation in stainless steel tanks at controlled temperature. Charmat method.
I wanted to participate with a sun-colored recipe in the Follador Summer Event Contest: a maison focaccia with yellow cherry tomatoes, Herbes de Provence and Jerusalem artichoke flowers.
Serve as an aperitif with a glass of chilled Fosélios.
See more focaccia recipes
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 2 Hours
- Cooking time: 1 Day 6 Hours
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients — Maison focaccia with yellow cherry tomatoes
With these ingredients you will get two maison focaccias
- 4 1/6 cups spelt flour
- 1 1/4 cups water
- 2 tsp active dry yeast
- 1 tsp sugar
- 5 tbsp extra virgin olive oil
- 1 tbsp Herbes de Provence (aromatic herbs)
- 1 tsp sea salt
- 18 oz cherry tomatoes (yellow)
- 1 tbsp Jerusalem artichoke flowers
- 2 tbsp Pesto alla Genovese (Genoese pesto)
Steps — Maison focaccia with yellow cherry tomatoes
Mix the flour with the yeast in a stand mixer.
Dissolve the sugar in a splash of water and pour into the dough with the oil and a little more water.
Start mixing with the dough hook and gradually add the rest of the water.
Add the aromatic herbs and, almost at the end when the dough is well developed (it takes about 10 minutes), add the salt.
Remove the dough, place it on a floured work surface, give it a few more folds, shape the dough into a tight ball and move it to an oiled bowl.
Let it rise until doubled (about 2½ hours).
Meanwhile wash, halve and sauté the cherry tomatoes in a pan for about 10 minutes with salt, oil and aromatic herbs.
Divide the dough in two, gently stretch each portion into a rectangle about 9 7/8 x 13 3/4 inches on a baking sheet lined with parchment paper.
Spread pesto and plenty of tomatoes over half of the dough, add more herbs and some Jerusalem artichoke petals, then fold and seal the focaccia.
Cover and let rise for at least half an hour. Take the focaccias, brush with oil, make cuts with a knife, open them wide so the tomato filling is clearly visible.
Sprinkle with salt and another pinch of herbs.
Bake in the oven at 392°F for 25 minutes.
Tips from Timo e Lenticchie
This maison focaccia with yellow cherry tomatoes is primarily a summer recipe, but nothing prevents you from changing the vegetable depending on the season. It’s great with peas, zucchini, winter radicchio, or tenderbroccoli. You can store it well wrapped in the refrigerator for a couple of days. It remains very soft.
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