Focaccia, a low and leavened bread typical of Ligurian cuisine, has ancient roots that are lost in the history of the Mediterranean. I remember that as a child, during summer vacations in Liguria, my grandmother prepared focaccia in a wood-fired oven, an intoxicating scent that filled the whole house. This quick version, made with the Thermomix®, is a tribute to those memories, adapted to the frenetic rhythms of modern life. Type 00 flour is the base of this focaccia, giving it a soft and light texture. Instant baking powder for savory pies, unlike fresh brewer's yeast, does not require long rising times, allowing us to prepare the focaccia in a short time. The water, together with the extra virgin olive oil, hydrates the flour and helps to create an elastic and easy-to-work dough. The salt, of course, enhances the flavors of all the ingredients. The cherry tomatoes, juicy and sweet, bring freshness and a touch of acidity that balances the flavor of the olives. The olives, preferably Taggiasche or in any case of good quality, add an intense and characteristic flavor. The oregano, with its aromatic scent, completes the flavor profile, evoking the scents of the Mediterranean scrub. A drizzle of extra virgin olive oil, both in the dough and on the surface, is essential to obtain a fragrant and golden focaccia. For an optimal result, it is important to use ingredients at room temperature. During the kneading phase with the Thermomix®, it is advisable to check the consistency of the dough and add a little flour or water if necessary, depending on the needs. The dough should be soft but not sticky. When spreading the dough in the pan, it is important to grease your hands well with oil to prevent it from sticking. Gently press the cherry tomatoes and olives into the dough to prevent them from drying out too much during cooking. This focaccia lends itself to numerous variations. For a vegetarian version, you can add other vegetables such as zucchini, eggplant or peppers. For a vegan version, simply replace the extra virgin olive oil with another vegetable oil. You can experiment with different aromatic herbs, such as rosemary, thyme or basil. For a spicy touch, you can add a pinch of chilli pepper. The quick focaccia with cherry tomatoes and olives is perfect to serve as an appetizer, aperitif or as an accompaniment to a light meal. It can be enjoyed hot, warm or even cold. It goes well with fresh cheeses, cured meats, grilled vegetables or simply with a mixed salad. The focaccia can be stored at room temperature, wrapped in a cotton cloth or in a paper bag, for a maximum of 2-3 days. To revive its fragrance, it can be heated slightly in the oven before serving. The dough can be prepared in advance and stored in the refrigerator for a maximum of 24 hours. In this case, it is necessary to bring it back to room temperature before spreading and baking it.

Quick Focaccia with Cherry Tomatoes and Olives

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Description

Ingredients (10 ingredients)

Preparation (6 steps)

Flour and yeast in the bowl

Dough

Preparation of cherry tomatoes

Spreading the dough

Garnish

Baking in the oven

Finished cooking? Great! 🎉

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