Description
This recipe shared with me Olya suliko2002. She, moreover, that gave a link to a Spanish website, and translated the recipe! The bread turned out not just delicious, but super tasty! Olenka, thank you for what you are acquainted with this bread!
Ingredients
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Sourdough
30 g
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Water
50 ml
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Flour
60 g
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Sourdough
70 g
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Water
400 ml
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Flour
500 g
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Salt
10 g
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Olive oil
15 ml
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Olive oil
60 ml
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Cherry tomatoes
13 piece
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Black olives
27 piece
Cooking
1) Cook the big. In my opinion, it's the same starter, but grown in the refrigerator. Starter ferment mixed with water and stir until smooth. Then add the flour and also stir and let stand for 24 hours in the refrigerator. The photo of the big 24 hours later, still cold. Get our big, weighed 70 g and give it an hour to warm up. Leftovers go in the fridge until the next use.
2) Mix 70 g in creases with warm water and load it in HP. Add olive oil, salt, flour. Include HP all ingredients to blend until smooth (about 5 minutes). Then HP off and let the dough rise 20-30 minutes for autolysis.
3) after 20-30 min. of CP included in programme the dough. The dough forms a soft ball.
4) once CPS stops working, the dough is distributed throughout the pail.
5) the Dough at the end of the dough.
6) In the form 22 x 28 cm pour 60 ml of oil (for me it was too much, next time oil poured 40g.). Spread the batter, as you can see, it's soft, flowing.
7) Evenly distribute the dough and let it rise to the brim shape, I was up for 2 hours.
8) Preheat the oven to 225*C. When the Focaccia will rise, cover the surface with cherry tomatoes, cut in half and black olives and spray with a little olive oil (you can even sprinkle with salt). Bake for about 30 minutes. Remove from the oven, allow to stand for 10 minutes and get out of shape.
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