Focacchia Pugliese with Tomatoes and Garlic
Ingredients
- 4 ea Garlic cloves, minced
- 4 fl oz Extra virgin olive oil
- 18 oz Bread flour
- 1 tbsp Salt
- 2 1/4 tsp Active dry yeast
- 8 fl oz Water, tepid
- 1 Salt water 1oz salt 3 1/2 oz tepid water
- 6 ea Roma tomatoes or other meaty tomatoes - sliced
Instructions
- Add the garlic to the olive oil and leave to infuse overnight.
- Put the flour, salt, yeast and half the olive oil into the stand mixer and mix using paddles for 4 minutes. Change to the dough hook and knead for 2 minutes. Shape into a ball. Lightly oil a large bowl. Place the dough in the bowl, cover and rest for 1 hour.
- Line a 13 x 9 baking tray with parchment paper. Tip the dough onto a lightly floured surface and roll out to a rectangle 1" thick and to fit the tray. Sprinkle with the salt water and the remaining oil. Prick the top of the dough with a sharp knife Place the tomato slices on top. Place in the tray and leave to rise for 1 hour.
- Preheat the oven to 425ºF. Bake for 25-30 minutes until golden brown.