Mediterranean Focaccia with tomato skins
Do you love focaccia? I adore every kind of pizza and love to prepare it. Basic ingredients are flour, sourdough and of course tomato skins that give color and flavor to this Mediterranean focaccia. If you do not have sourdough you can use normal yeast.
180g of tomato skins
500g of flour
150g sourdough refreshed the night before or at least 4 hours before
4 tablespoons of extra virgin olive oil
1 tablespoon barley malt
1 tablespoon of salt
220g of warm water
1 tablespoon dried oregano
1 sprig of rosemary
80ml of oil for seasoning
A spoon of salt
If you prepare a sauce of fresh tomatoes, peel them and keep the tomato skins to this recipe. The skins amount I have indicated in this recipe is the minimum, but you can add to the dough even more, decreasing slightly the water. You can keep the tomato skins in the freezer until ready to use.
First, dissolve the sourdough in the water, then add malt, flour, oil, tomato skins and salt at last. Knead for about ten minutes, then form a ball, cover and let rise. In the summer it is not necessary to put the dough in a warm place, but in the winter you can store the dough in the oven with the light on. Let rise for about 4 hours, until doubled in volume, then knead again and spread the dough into the baking pan. Let rise for at least 2 hours. Put 80 ml of extra virgin olive oil with 100ml of water in a jar, close and shake until emulsified. Pour on the dough and add salt, oregano and rosemary. Bake at 200 ° for 20 minutes, than to 180 ° for 10 minutes. Remove from the oven and serve the focaccia. I enjoyed with a homemade fresh cheese, seasoned with turmeric and chili.