Spinach Focaccia with Two Types of Tomatoes
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/spinach-focaccia-with-two-types-of-tomatoes
Total time
5 Hours
45 Minutes
Baking/cooking time
20 Minutes
Rest time
5 Hours
Difficulty
easy
Ingredients
Ingredients for 1 focaccia (baking tray approx. 30 x40 cm)
| For the dough: | ||
| 150 | g | fresh baby spinach |
| 410 | g | Farina di grano tenero nr. 4 tipo 00 |
| 25 | g | ADAM - lievito madre natural yeast |
| 260 | g | lukewarm water |
| 8 | g | salt |
| 40 | g | extra virgin olive oil |
| For the topping: | ||
| 40 | g | extra virgin olive oil |
| 80 | g | sun-dried tomatoes in oil |
| 250 | g | datterino cherry tomatoes |
| For the tray: | ||
| q.s. | extra virgin olive oi |
Preparation
- To make the spinach focaccia with two types of tomatoes, start by washing the spinach and letting it drain well. Place it in a high-sided container and blend with a stick blender until smooth and creamy.
- Place the flour, ADAM lievito madre natural yeast, spinach purée and lukewarm water in a mixing bowl. Combine everything using a Danish whisk or your hands.
- Add the salt and extra virgin olive oil, and mix again until you have a soft, slightly sticky, homogeneous dough. Cover and leave to rise for 1 hour.
- After the first hour, perform a set of stretch and folds directly in the bowl: with damp hands or a dough scraper, lift one edge of the dough upwards and fold it over itself. Rotate the bowl 90 degrees and repeat the motion. Continue until you've completed a full turn. Cover the bowl with cling film and let the dough rest for another hour.
- Repeat the set of folds, cover again and rest for 1 hour. Do a final round of folds, cover and leave to rest for 1 more hour. In total, you will perform 3 sets of folds, approximately 1 hour apart. After the last fold, allow the dough to rest for a final hour.
- Meanwhile, grease your baking tray with extra virgin olive oil. Wash the cherry tomatoes and cut them in half.
- Once rested, transfer the dough onto the tray and gently stretch it with oiled hands until it covers the whole surface. Cover and let rise for another hour.
- Towards the end of this resting time, preheat your oven to 230°C (static). After the final rise, pour the 40 g of olive oil over the dough and spread it evenly. Press your fingertips into the surface to create dimples.
- Top with the halved cherry tomatoes and bake for 15 minutes at 230°C.
- Meanwhile, drain the sun-dried tomatoes and slice them into strips or roughly chop them. After the first 15 minutes of baking, remove the focaccia from the oven and scatter over the sun-dried tomatoes.
- Return to the oven for a further 5–8 minutes, until golden. Remove from the oven and enjoy your spinach focaccia warm or at room temperature.
In collaboration with @passionecooking
Farina di grano tenero nr. 4 tipo 00
La farina di grano tenero tipo 00 nr. 4 del Molino Merano è una farina versatile ed è nota anche come farina universale. Viene utilizzata in cucina per tutti le ricette improvvisate - una farina polivalente che si adatta ad ogni occasione, da tenere sempre in dispensa! È prodotta con chicchi di grano selezionati e di alta qualità.
5000 g
€8.15
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