Serves 8
- 150g 0 type flour
- 150g Manitoba flour
- 1 bag Dehydrated brewer’s yeast
- 120g Parmigiano Reggiano, grated
- 150ml Water
- 1 tbsp. Extra virgin olive oil
- 1 tsp. Fine salt
- Fresh thyme
- Salt & Pepper
- 12 Cherry tomatoes
Focaccia with Cherry Tomatoes & Parmigiano Reggiano
Focaccia with Cherry Tomatoes & Parmigiano Reggiano
80 min
Ingredients
Method
Put both types of flour, yeast, grated Parmigiano Reggiano and fresh thyme in the bowl of a planetary mixer and start mixing at low speed with a K beater adding water and olive oil in a trickle.
When the mixture is nicely blended, use a dough hook to knead until smooth and elastic, and the dough sticks to the hook, then add the salt. Put in a bowl and allow to prove until doubled in volume covering with cling film.
Divide the dough into 12 pieces having the same weight and shape into balls.
Place each piece in a mould greased with oil. Cut across on the surface and top with a cherry tomato. Cover with a damp cloth and allow to prove for 30 minutes.
Bake in a pre-heated oven at 180°C for 20 minutes.
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