Focaccia of cherry tomatoes and seasoned olives
Mass and assembly:
540 gr of flour
430 gr of water
8 gr of fresh yeast
15 gr of EVOO Full Moon
2 Pinches of Salt flakes with paprika from La Vera
Cherry tomatoes cut in half
Marinated Olives of Naturvie
2 Pinches of Salt flakes with spices
30 gr of EVOO Full Moon
1 clove of chopped garlic
1 tablespoon fresh thyme
1 pinch of Salt flakes with paprika from la Vera
60 ml of EVOO Full Moon
In a bowl we put the flour, the yeast dissolved in a little water, half the water and 15g of Naturvie oil and knead. When everything is integrated add the salt previously passed through the mortar and begin to knead in the mixer with the kneading hook. We gradually add the remaining water and knead for 15 minutes.
While we put all the ingredients of the pesto in the mortar and mash well, if we see that it is thick we add a little more oil. We reserve.
Grease a bowl and let rise the dough until it doubles its volume (about 1 hour).
We throw the 30 gr of oil into a round mold about 25 cm in diameter, and it is a little high (it is NOT removable). We throw the focaccia dough and extend it with our fingers. Let rise until the dough rises almost to the edge of the mold.
We preheat the oven to 230º C. When ready we distribute the cherry tomatoes cut in half, and the Naturvie olives seasoned, above the dough.
We bake for 15 minutes, remove the focaccia and brush it carefully with a little of the pesto. We put it back in the oven another 15 minutes. If the time passes you see that you need something more of the oven you leave it and you control (each oven is a world).
When it is ready we take it out, we brush it again with the pesto and let it rest for 10 minutes.
Serve the rest of the pesto in a bowl.
By Aisha, LaCocinadeAisha, for Naturvie.