Stay safe, Eat delicious with our chef's recipes! °°°Focaccia Salentina°°°
- May 27, 2020
- 2 min read
Updated: May 29, 2020
DINNER AT OUR CHEF’S HOUSE!
Turn on that fire and get cooking!
Today we have an amazing:
Focaccia Salentina
Deliciously made by our chef:
Lucia Fiorante
from
Rossopomodoro Camden Town
INGREDIENTS
FOR THE ‘CIPOLLATA’ FILLING
°4 white onions (large)
°200 gr of chopped peeled tomatoes or cherry tomatoes
°Salt and Pepper To Taste.
°150gr black olives
°Half a glass of water
°1 drizzle of olive oil
FOR THE FOCACCIA DOUGH
°400 gr 0 flour
°80gr Wholemeal flour
°550 ml of water
°1 tablespoon olive oil
°2 gr dry yeast
°Salt 1 teaspoon and a half
°Half a teaspoon sugar
- Cipollata Filling
METHOD
Peel and wash the onions, slice them very finely, and put them in a pan with a drizzle of oil. Skip them and cook them for about ten minutes. Add the water and let them dry. Continue cooking over low heat for another 10min and when they are tender add the tomato and after another 10min. the olives. Season with salt and pepper.
Let them cook for another 15min. Once ready, let it cool.
- Focaccia Dough METHOD
Sift the flour into a bowl and mix well. Add the yeast, sugar, flush water, and start kneading.
When the dough is compact but still sticky, add the oil, knead and bring to the floured work surface. Knead the dough with a little flour, add the salt and continue until it is smooth, soft, and homogeneous, about 10min.
When the dough is ready, put it back in the bowl and let it rise covered with plastic wrap for at least 6 hours or until doubled. If you want to check the leavening, cross it before covering it.
Once ready, roll out the dough on a floured work surface, divide in two, (the lower part of the focaccia must have a little more dough) take the first piece and roll it out with the help of a rolling pin. Take a circular (or rectangular) pan and grease it with oil, lay the dough on top and arrange the shape, leaving the edge slightly high, it will be used later to seal our focaccia. Pour the onion into it and cover with the dough previously spread, sealing the edges well with a small flap. Sprinkle the surface with olive oil and prick it with the prongs of a fork.
Bake it in a preheated oven at 220 degrees for 30-35 minutes. Enjoy!
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