Congratulations on a great looking focaccia. Am curious at what point you make the well for the tomatoes and whether the tomatoes actually go in before the bake? They look very moist in the photo. I assume you are using halves of your small tomatoes? In winter we get great hydroponically grown tomatoes here from Nederland.
I put the tomatoes in just before I put it in the oven.
I live in the Netherlands and did have at some point grown my own tomatoes and there is nothing beter then that. Because you can pick them when the are ripe.
I bake the focaccia on 200°C for 35 minutes. And that seems perfect for the tomatoes ?
It looks very yummy. I can't imagine how much time it's taken but it looks perfect. Want to try it right now really. Thank you for sharing so nice photos when I am trying to lose weight.
I need to lose some weight to. So I bake less of such nice things on the moment.
My wife just mention a other Italian bread she have seen made on tv. It is with pesto and mozzarella. I have basil in a pot growing in the garden so al I need is to buy some nice mozzarella.
Hi, your bread looks great. If I can ask, how strong was the rosemary flavor? I made a sour dough loaf last week with 1 Tbsp (500g flour), but I could really taste it. More on the level of "is that rosemary" flavor.
It was a brand new jar, but it didn't break up as easy as I thought, so it was pretty big pieces.
I use dried and fine ground rosemary and mix it in with dry ingredients. The first time I used 5 gram but it was nice unough the rosemary was a bit to much.
Very nice. Wine and cheese to accompany?
Wine and some good olive oil to dip it in.
But a nice bit of cheese would hace great with it.
That looks great, are those peppers or tomatoes you used there?
Tomatoes. Some fresh red peper slices would also be great or olives.
I prefer smalle tomatoes but this what I got.
Congratulations on a great looking focaccia. Am curious at what point you make the well for the tomatoes and whether the tomatoes actually go in before the bake? They look very moist in the photo. I assume you are using halves of your small tomatoes? In winter we get great hydroponically grown tomatoes here from Nederland.
I put the tomatoes in just before I put it in the oven.
I live in the Netherlands and did have at some point grown my own tomatoes and there is nothing beter then that.
Because you can pick them when the are ripe.
I bake the focaccia on 200°C for 35 minutes. And that seems perfect for the tomatoes ?
You are welcome ?
I need to lose some weight to.
So I bake less of such nice things on the moment.
My wife just mention a other Italian bread she have seen made on tv. It is with pesto and mozzarella.
I have basil in a pot growing in the garden so al I need is to buy some nice mozzarella.
Percentages
90% bread flour
10% whole wheat
85 % water
2% salt
2,5 % olive oil
2,5% starter
0,5% dried rosemary
Total ingredients
360 gram bread flour
40 gram whole wheat
340 gram water
8 gram salt
10 gram olijf olie
2 gram dry rosemary
Levain
50 gram bread flour
50 gram water
10 gram starter
Ingredients dough
305 gram bread flour
40 gram whole wheat
8 gram salt
285 gram water
10 gram olive olie
2 gram dry rosemary
Topping
you can use small tomatoes, olives, peper slices or what ever you think is nice.
Pour some olive oil over it and sprinkel some sea salt.
I always make some garlic olive oil.
Baking
Oven temp200 °c /390°f
Bake for 35 minutes
Hi, your bread looks great. If I can ask, how strong was the rosemary flavor? I made a sour dough loaf last week with 1 Tbsp (500g flour), but I could really taste it. More on the level of "is that rosemary" flavor.
It was a brand new jar, but it didn't break up as easy as I thought, so it was pretty big pieces.
Thanks.
I use dried and fine ground rosemary and mix it in with dry ingredients.
The first time I used 5 gram but it was nice unough the rosemary was a bit to much.
I will certainly grind it finer next time.