Focaccia di Grano Arso ai Pomodorini
Category: Breads & Doughs
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Farina di grano arso (charred wheat flour) | 125g |
| Semola di grano duro rimacinata (refined durum wheat semolina) | 375g |
| Potatoes | 200g |
| Fine salt | 25g |
| Dry yeast | 5g |
| Water | 400g |
| Extra virgin olive oil | 50g |
| Pachino tomatoes | 300g |
| Extra virgin olive oil (for topping) | 20g |
| Oregano | To taste |
| Fine salt (for topping) | To taste |
| Extra virgin olive oil (for stretching dough) | To taste |
Instructions
Step 1: Preparing the Potatoes
To start, bring a pot of salted water to a boil and cook the potatoes for about 20 minutes. The cooking time will vary depending on the size of the potatoes. To check if they’re done, insert a fork into the potatoes – if it slides out easily, they are ready. Peel the potatoes and pass them through a potato masher, ensuring a smooth consistency. Set aside.
Step 2: Making the Dough
While the potatoes are cooking, place the refined durum wheat semolina and charred wheat flour in the bowl of a stand mixer. Keep about 50 grams of flour aside for later use. Add the dry yeast to the flour mixture. Once the yeast is incorporated, slowly pour in the warm water and mix until the dough begins to come together.
Once the dough has a solid consistency, add the salt dissolved in some of the reserved water and the olive oil. Mix again until fully combined.
Step 3: Incorporating the Potatoes
Now, add the cooled, mashed potatoes to the dough and mix with the stand mixer for an additional 2 minutes. This will ensure the potatoes are evenly distributed within the dough. Next, perform a few stretch-and-fold techniques (called “pieghe di rinforzo” in Italian). To do this, fold the edges of the dough towards the center, then turn the dough and repeat, reinforcing the structure.
Step 4: First Rise
Form the dough into a ball and cover it with plastic wrap. Let it rest and rise for about 1 hour in an oven with only the light turned on. Once the first rise is complete, refrigerate the dough overnight for a slow fermentation.
Step 5: Preparing for the Final Rise
The following morning, remove the dough from the fridge and let it sit at room temperature for about 2 hours. This step helps the dough reach a workable temperature before shaping.
Step 6: Shaping the Focaccia
Once the dough has rested, place it on a well-oiled work surface. Using a dough scraper, carefully transfer the dough onto the work surface, giving it another round of stretch-and-folds. Form it into a ball again and then transfer it to a well-oiled baking sheet. Using oiled hands, gently stretch the dough by pressing it with your fingers until it fills the entire pan.
Step 7: Adding the Toppings
Drizzle the focaccia with extra virgin olive oil, then wash the Pachino tomatoes thoroughly. Slice them in half and arrange them evenly across the focaccia, placing the cut side up. Sprinkle the focaccia with oregano and a pinch of fine salt, adjusting the seasoning to your taste.
Step 8: Second Rise and Baking
Allow the dough to rise for another 30 minutes to 1 hour while you preheat the oven to 220°C (428°F). Once the dough has risen, place it in the oven and bake for about 20-25 minutes, or until golden and crispy on top.
Step 9: Serve and Enjoy
Once the focaccia is beautifully golden and baked through, remove it from the oven and allow it to cool slightly before serving. Enjoy this delicious focaccia as a starter, side dish, or a satisfying snack!
Tips for the Perfect Focaccia di Grano Arso ai Pomodorini:
- If you prefer a softer focaccia, cover it with a kitchen towel as it cools to retain moisture.
- The longer the dough rises (especially the overnight fridge fermentation), the better the flavor.
- Feel free to add other toppings, such as olives or garlic, for additional flavor!
This Focaccia di Grano Arso ai Pomodorini brings together the earthy flavors of charred wheat flour with the sweetness of fresh tomatoes, creating a perfect balance. Its light texture and subtle potato richness make it a truly delightful and satisfying dish for any occasion.
