Soft Mediterranean Focaccia, a unique and delicious dish for dinner, ideal also as an appetizer, perfect for Saturday night with cherry tomatoes and salted anchovies.
The Mediterranean focaccia is a soft high pizza with leavened dough enriched with typical products of Southern Italy, cherry tomatoes, salted anchovies, and olives, but it can also be enriched with other ingredients such as zucchini, eggplants, bell peppers.
The recipe for Mediterranean focaccia is very simple, a classic pizza dough is prepared, left to rise in the pan, then topped with various ingredients and it is truly delicious, a simple, poor but at the same time rich dish.
Follow me in the kitchen today, there is Mediterranean focaccia.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 12.3 oz re-milled durum wheat semolina
- 2 tbsp extra virgin olive oil
- 0.1 oz fresh brewer's yeast
- 5.3 oz all-purpose flour
- 1.5 cups water
- 1 tsp salt
- 10.6 oz cherry tomatoes
- olives
- anchovies in oil
Steps
Dissolve the yeast in the water.
Pour the flour into a bowl, add the oil and water, and start mixing, add the salt and knead well.
Make a ball and let it rest for an hour, then spread it in a greased baking tray.
Wash and cut the cherry tomatoes in half, pit the olives and top the focaccia.
Distribute the ingredients by making dimples with your fingers, add some anchovies, sprinkle with oregano and oil.
Let it rest in the turned off oven with the light on for a couple of hours.
Remove the tray from the oven, preheat to 430°F and bake.
Bake for about 15-20 minutes, once baked, slice into pieces and serve.
Bon appétit
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Soft Mediterranean Focaccia
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FAQ (Questions and Answers) Soft Mediterranean Focaccia
Can I prepare the Mediterranean focaccia in advance?
Certainly, you can prepare it a couple of days in advance and leave it in the freezer, then let it rise and bake.
How can I enrich the focaccia?
You can add vegetables like zucchini, eggplants, or tuna.
Is it possible to use all-purpose or Manitoba flour instead of semolina?
Absolutely! 0 or 1 is perfect too.
