Altamura focaccia with fresh tomato

BY CHEF MARCO CAPURSO

original recipe

Ingredients for the dough:

• 600 g of re-milled durum wheat semolina
• 350 ml of water
• 15 g of salt
• 25 g of brewer's yeast
• 5 tablespoons of extra virgin olive oil
• 2 teaspoons of sugar

Recovering

• 500 g of fresh cherry tomatoes

salt to taste

half a glass of extra virgin olive oil

oregano to taste

Preparation

Prepare the focaccia dough by crumbling the brewer's yeast in a small bowl and adding the sugar and a little warm water (which you will take from the total 350 ml); mix and let it rest until foam appears on the surface; dissolve the salt in the remaining warm water.

Place the flour in a large bowl (or in a mixer), add the yeast mixture, the oil and the remaining water, then mix the ingredients well until you obtain a smooth, elastic and slightly sticky dough.

Sprinkle the bottom of the bowl with flour and place the dough in it: cover everything with a clean cloth and leave to rest in a warm, draft-free environment for about 2 hours (or in any case until the dough has doubled in volume).

Once the necessary time has passed, roll out the dough with your hands in a well-oiled baking tray (the size of the oven tray) until it reaches a thickness of just under 1 cm.

Press the dough with your fingertips and oil the surface so that the oil ends up in the cracks made by the fingertips.

Let rise for another half hour in a warm place.

When the dough has risen, press the half cherry tomatoes on top so that they penetrate well, then salt them internally, sprinkle the dried oregano on the focaccia and complete with a drizzle of extra virgin olive oil.

Let it rise for another half hour and then bake the focaccia in a preheated oven at 190° for about 30-40 minutes until it becomes golden brown and the cherry tomatoes are shrivelled.