for the focaccia, I use 500 grams (3 cups) ALL PURPOSE FLOUR
add 3.5 grams (1 teaspoon) INSTANT DRY YEAST
and 5 grams (½ tablespoon) SUGAR
then, measure 15 grams (1½ tablespoon) OIL
400 grams (1⅔ cups) LUKEWARM WATER
and 10 grams (½ tablespoon) of SALT
mix all ingredients well for two minutes, stirring with a spatula or a spoon
you should have a sticky and wet dough
get the BEST focaccia bread: take time to read the package instructions for your yeast
my yeast can be put directly into the flour. But many other dry yeasts must first be dissolved in lukewarm water and sugar
ok, prepare a damp/wet cloth to cover your dough
make sure your leave enough space between the cloth and the dough
proof overnight in the fridge - or in a slightly warm oven for 2 hours
To warm up the oven, turn it on for 30 seconds, then turn it off
I leave the oven light ON to help the proofing process
after proofing, the dough should have doubled in volume
after proofing, we start folding the dough over on itself
simply fold it from the outside to the inside 40 TIMES, use a spatula (or a spoon)
no need to touch it with your hands
the folding technique adds strength to your bread because it develops the gluten network
grease your baking tray with OLIVE OIL,
this will help the focaccia come out of the tray easily once baked
you need to be quite generous with the amount of oil you use
if you want to reduce oil, you can use baking paper
then with the back of two spoons (or two spatulas) spread the dough out until the whole tray is evenly covered
the spoons need to be wet with water, then they don't stick
second round of proofing: 45 MINUTES. Put back in the slightly warm oven to proof, this time no cover
take out of the oven, and preheat your oven to max power (480F/250C)
some OLIVE OIL on top
now w. wet fingertips of your hands, poke small holes in the focaccia
this is my favourite part of making focaccia - after eating it...
add some COARSE SALT on top (this is traditional but optional)
and crush 4 sprigs ROSEMARY
on top, add 2 tablespoons of WATER
this creates extra moist
at this point, your oven should be at max temperature
place the focaccia in the medium-low rack of the oven and bake for about 16 to 20 MINS
until it is golden and crunchy on the surface
start by preheating the oven to 300F or 150C
then line your baking tray with parchment paper
now cut 500 grams (18 oz) CHERRY TOMATOES (or grape, date, plum tomatoes)
cut them in half and arrange them on the baking tray, facing up
they should be close, but not overlap
mince 3 cloves GARLIC finely
you can use a knife or a garlic press to mash the garlic
if you use a knife, tilt it slightly when you chop to make a fine garlic paste
put in a bowl, and add 30 grams (2 tbsp) of OLIVE OIL
mix it well
and dress your tomatoes with the garlic-oil sauce
I add the tip of a spoon of garlic and oil on top of each tomato
it is very relaxing to do this
make sure all tomatoes are covered
then sprinkle 20 grams (1.5 tbsp) of SUGAR
it's important that each tomato gets a bit of everything (topping), so that every bite is as delicious as the next
then 1 teaspoon of SALT
and 2 teaspoons dried OREGANO
bake the tomatoes in the oven for about 1 hour 30 mins at 300F or 150C
let them cool down and eat whenever your focaccia is ready
aromatic and soft
I make the chickpea salad last as it is fast to do
start with 400 grams (14oz) of rinsed CHICKPEAS
1 RED ONION, finely sliced
I "massage" the onion before adding it - this helps separate the slices
then, cut 400 grams (14oz) of TOMATOES
you can use a mix of tomatoes; roma, vine, beef or plum tomatoes are all perfect
add 200 grams (7oz) of RUCOLA - remember to wash it
I like oil -I add 30 grams (2.5 tbsp) of OLIVE OIL
then I add 20 grams (1.5 tbsp) of BALSAMIC vinegar
SALT and PEPPER to taste
mix well
and distribute the oil + vinegar well
and now we can serve dinner
this dinner is a great meal for sharing
everyone can take a piece of focaccia
and eat it with the confit
Buon appetito!!