Name: Silvia’s Focaccia Pugliese
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Ingredients: 2 cups bread flour (or 00 … I have never found 00 flour here); 3/4 cup good quality white whole wheat flour; 2 Tablespoons extra virgin olive oil; 1 teaspoon honey; 1 1/2 teaspoons salt; 1 Tablespoon yeast; 3/4 – 1 cup water; 2 Tablespoons extra virgin olive oil + 1 Tablespoon Italian seasoning; About 1 cup of cherry tomatoes, halved; coarse sea salt

Ingredients

Scale

For the dough:

2 cups bread flour (or 00 … I have never found 00 flour here)
3/4 cup good quality white whole wheat flour
2 Tablespoons extra virgin olive oil
1 teaspoon honey
1 1/2 teaspoons salt
1 Tablespoon yeast
3/4 – 1 cup water

For the top:

2 Tablespoons extra virgin olive oil + 1 Tablespoon Italian seasoning
About 1 cup of cherry tomatoes, halved
coarse sea salt

Instructions

Put all the dough ingredients into your bread machine and put it on the dough setting. Start it up and check the dough in about 5 minutes: is it pulling together into a ball or is much of the flour still on the bottom? If there is lots of flour on the bottom, add a tablespoon of water, wait a couple minutes and see if it starts to roll into a ball. If not add more water, just until there is only a bit of flour on the bottom. Check again at 20 minutes. It should be a nice ball of dough (not soft or saggy, but all held together).
When the dough is ready, preheat the oven to the lowest heat setting (for me it’s 170 F). Spread the dough out onto a large pizza pan or baking sheet (it doesn’t have to be round), stretching till you have it about 1/2 inch thick or until the pan is filled, whichever is thicker. Brush the top of the dough lightly with olive oiland cover with a clean towel. Turn OFF the oven, set the covered pan in the oven and let rise for about 40 minutes or until double in size.
While the dough is rising, mix the olive oil and Italian seasoning. When it’s ready, take the pan out of the oven, poke holes in the dough with your (clean) finger, sprinkle with the cherry tomatoes then brush with the olive oil mixture. Sprinkle lightly with coarse sea salt. Set it back in the oven, turn the oven on to 400 F and let bake for 25 – 35 minutes or until lightly golden brown on top.
Brush will a little more olive oil, if desired. Best served warm. You can make it up ahead of time and reheat in the oven (covered with foil).

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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