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Tomato Sourdough Focaccia

July 10, 2019.admin.0 Likes.0 Comments

With a chewy interior and an addictive caramelized crust adorned with fresh grape tomatoes, this Tomato Sourdough Focaccia has all the tangy comfort of sourdough but without the hassle, thanks to Platinum® Instant Sourdough Yeast from Red Star®. A revolutionary blend of instant yeast, sourdough culture, and dough strengtheners, this new product from Red Star is changing the baking game—one dough at a time.

For more ways with sourdough, pick up a copy of our July/August 2019 issue!

Tomato Sourdough Focaccia

Make 1 (16×12-inch) loaf
  • 4 cups (500 grams) all-purpose flour
  • 1 (0.63-ounce) package (18 grams) Platinum® Instant Sourdough Yeast*
  • 2 teaspoons (6 grams) kosher salt
  • 1½ cups (360 grams) warm water (120°F/49°C to 130°F/54°C)
  • 5 tablespoons (70 grams) olive oil, divided
  • 1½ cups (250 grams) grape tomatoes, halved
  • 1 tablespoon (2 grams) chopped fresh rosemary
  • 1 clove garlic (5 grams), minced
  • 2 teaspoons (6 grams) flaked sea salt

  1. In the bowl of a stand mixer fitted with the paddle attachment, stir together flour, Platinum® Instant Sourdough Yeast, and kosher salt by hand. Add 1½ cups (360 grams) warm water and 2 tablespoons (28 grams) oil, and beat at medium speed for 5 minutes.
  2. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  3. Grease a rimmed baking sheet with 2 tablespoons (28 grams) oil. Turn out dough onto prepared baking sheet. With oiled fingers, gently press dough into a 10-inch circle. Loosely cover with plastic wrap, and let rest in a warm, draft-free place (75°F/24°C) for 30 minutes.
  4. With oiled fingers, press dough into a 14×11-inch oval. Loosely cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 25 to 30 minutes.
  5. Preheat oven to 425°F (220°C).
  6. Gently press dimples into surface of dough. Drizzle with remaining 1 tablespoon (14 grams) oil. Top with tomatoes, rosemary, and garlic. Sprinkle with sea salt.
  7. Bake until golden brown, 15 to 20 minutes. Let cool on pan for 10 minutes. Serve warm or at room temperature.

*Platinum® Instant Sourdough Yeast can be substituted with 1 (0.25-ounce) package (7 grams) Platinum® Premium Instant Yeast. Increase bake time to
20 to 25 minutes.



The post Tomato Sourdough Focaccia appeared first on Bake from Scratch.

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