Taste of Home
Levante focaccia
Method
The dough
To prepare Levante focaccia, put the flour into the bowl of the blender with 3/4 of the water, the crumbled brewer’s yeast and the sugar or work the ingredients by hand. When a solid dough has formed, add the rest of the water a little at a time ensuring that it is well absorbed before adding more. Add the salt with the last of the water. Now add the extra virgin olive oil, also little by little. The dough should be elastic and smooth leaving the sides of the bowl perfectly clean.
Knead the dough into a ball on a worktop then put it into a greased bowl and leave to rise in the warm for about 3 hours.
While the dough is rising, prepare the seasoning. Pour the Petti finely chopped tomatoes - crushed tomato pulp into a bowl and add a little oil andsalt and pepper;mix and leave to flavour until used.
Once the dough has doubled in size,take a baking tray, grease the bottom with plenty of oil and turn the focaccia into it. Extend it delicately with the fingertips without ruining the rising. Cover with film and leave in the warm for about 1 hour. At the end of the second proving, heat the oven to 200°C. Season the Levante focaccia with the tomato and capers. Salt the surface lightly, add the oregano and oiland put in the oven for about 30 minutes.
To prepare Levante focaccia, put the flour into the bowl of the blender with 3/4 of the water, the crumbled brewer’s yeast and the sugar or work the ingredients by hand. When a solid dough has formed, add the rest of the water a little at a time ensuring that it is well absorbed before adding more. Add the salt with the last of the water. Now add the extra virgin olive oil, also little by little. The dough should be elastic and smooth leaving the sides of the bowl perfectly clean.
Knead the dough into a ball on a worktop then put it into a greased bowl and leave to rise in the warm for about 3 hours.
While the dough is rising, prepare the seasoning. Pour the Petti finely chopped tomatoes - crushed tomato pulp into a bowl and add a little oil andsalt and pepper;mix and leave to flavour until used.
Once the dough has doubled in size,take a baking tray, grease the bottom with plenty of oil and turn the focaccia into it. Extend it delicately with the fingertips without ruining the rising. Cover with film and leave in the warm for about 1 hour. At the end of the second proving, heat the oven to 200°C. Season the Levante focaccia with the tomato and capers. Salt the surface lightly, add the oregano and oiland put in the oven for about 30 minutes.
Ingredients for 4 people
300 gmground bran
240 gm water
5 gmfresh brewer’s yeast
1/2 teaspoon sugar
1/2 spoonful salt
15 gm extra virgin olive oil
For the seasoning
250 gm Petti finely chopped tomatoes - crushed tomato pulp
15/20 capers
Fine salt
Extra virgin olive oil
Oregano
240 gm water
5 gmfresh brewer’s yeast
1/2 teaspoon sugar
1/2 spoonful salt
15 gm extra virgin olive oil
For the seasoning
250 gm Petti finely chopped tomatoes - crushed tomato pulp
15/20 capers
Fine salt
Extra virgin olive oil
Oregano
