Focaccia pugliese con i pomodorini

[Franci]

Focaccia pugliese con i pomodorini

• 250 g bread flour (or half durum flour)
  
• 190 g water
  
• 1 tsp salt
  
• 1 tsp instant yeast
  
• extra virgin olive oil
  
• cherry tomatoes
  
• dry oregano
  

Put sifted flour in a large bowl and add salt and yeast, stat pouring water, the quantity of water is not fixed, dipending from many factors. With one arm keep the bowl,with the other start whisking the dough (like for wisking eggs with a fork). It will take about 15 minutes of work for the gluten to develope. Let triple in bulk, about 2 hours and half, depending on the temperature. Preheat oven at 230 Celsius. Pour in a pan oiled with evo and spread with oiled hands. Put cherry tomatoes in half, squeeze the juice over the dough and sink the half tomatoes in the dough. Sprinkle with crumbled dry oregano, drizzle with oil and bake in hot oven, about 20 minutes.

Keywords: Bread, Italian

( RG1768 )